Ratatouille - cooking recipe

Ingredients

2 small eggplants, peeled, halved and sliced fairly thin
4 medium tomatoes, peeled and sliced thin
2 green peppers, seeded and sliced thin
2 zucchini, sliced
1 onion, sliced
salt, pepper and garlic powder to taste
4 Tbsp. olive oil
1/2 c. water

Preparation

Preheat oven to 350\u00b0.
Layer vegetables in a large shallow pan. Add seasonings to taste.
Mix oil and water.
Sprinkle over top. Cover pan with aluminum foil and bake for 1 hour or until tender.
Top with Parmesan cheese.
Serves 6.