Ratatouille Provencale - cooking recipe

Ingredients

2 1/2 c. eggplant, peeled and diced
3/4 c. thinly sliced onion
2 cloves garlic
4 julienned and seeded green peppers
olive oil
grated Parmesan cheese
3 c. zucchini, cut in 1/2-inch slices
2 c. skinned, seeded, chopped tomatoes
2 Tbsp. chopped fresh basil

Preparation

Saute onions and garlic in olive oil until golden.
Add eggplant and saute until
soft.
Remove from skillet and saute peppers, zucchini and tomatoes
until soft adding olive oil as needed.
Place in casserole
dish
with basil, salt and pepper to taste.
Cover with grated
Parmesan cheese and bake at 350\u00b0 for 45 minutes.
Serve hot or
cold with sour cream or low-cal yogurt.