Low-Sodium Ratatouille - cooking recipe

Ingredients

1 (1 1/2 lb) eggplants, unpeeled,cubed
1/2 lb zucchini, unpeeled,cubed
1 medium onion, cut in wedges
1 lb fresh tomato, peeled and cut in wedges
1/2 teaspoon salt-free Italian herb seasoning, to taste
1/4 teaspoon instant minced garlic or 1/4 teaspoon garlic powder
1 tablespoon extra virgin olive oil
3/4 teaspoon sugar
2 teaspoons grated parmesan cheese

Preparation

Combine eggplant through garlic in an ovenproof casserole.
Drizzle oil over top& toss vegetables lightly to coat.
Sprinkle sugar and parmesan over top.
Bake, uncovered, at 375\u00b0F about 11/4 hours until vegetables are tender.