Garden Ratatouille - cooking recipe

Ingredients

1/2 large eggplant or 3 Japanese eggplants, cubed
1 green pepper, cut in 1 inch pieces
2 fresh tomatoes, cubed
1 zucchini squash, cut in 1 inch pieces
1 onion, cut into eighths
2 Tbsp. olive oil
1/2 tsp. basil leaves
1 to 2 cloves garlic, crushed
1/4 tsp. ground cumin
1/4 lb. Cheddar cheese, cut into slices

Preparation

Lightly butter a 1 1/2-quart casserole with a lid. Put in all vegetables in any order. Sprinkle with basil, cumin and garlic. Drizzle with olive oil. Bake for 30 to 45 minutes at 350\u00b0, depending on how well done you like vegetables.
Cover vegetables with cheese slices and bake additional 5 minutes until cheese melts.