Ratatouille
(Judy Wem, American Cancer Society Volunteer)

Ingredients:
2 tbs olive oil
1 medium eggplant (peeled not organic)
2 cups onions (quartered vertically and thickly sliced)
2 medium zucchini (cut in thick slices)
2 green peppers (or one green and one red) quartered and cut in thick slices
1 medium tomato cut in thick slices and quartered
½ can tomato past and ½  can of water
1 can stewed tomatoes
6 cloves garlic minced
½ to 1½  tbs Italian seasoning spice
4 tbs parmesan or 2 tbs mozzarella and 2 tbs parmesan

Preparation:
Heat oil in pot and add eggplant, onions, peppers and zucchini. Sauté over medium to low high heat for 5 minutes and stir often Stir in tomatoes and continuing sautéing for 5 minutes. Move vegetables to side to add garlic to bottom. Cook 2 minutes. Cover. Continue cooking about 5 minutes. Stir in tomato paste and water and cook 5 minutes. Stir in stewed tomatoes. After mixture is hot, reduce heat and cook another 15 minutes. Add Italian seasoning spice a little at a time to taste.