Ratatouille.

Ratatouille

• 1-1/2 cups eggplant, peeled, cubed
• 1-1/2 cups zucchini / crookneck yellow squash, sliced
• 8 ounces canned stewed tomatoes, undrained and diced
• 1/2 cup chopped onion
• 2 tablespoons olive oil
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic salt
• 1/8 teaspoon pepper
• Optional: 1/2 cup shredded Swiss cheese

In saucepan, combine all but cheese. Bring to boil, reduce heat, cover, and simmer for 20 minutes. Remove cover, and cook 5-10 minutes more, until thickened. Sprinkle with cheese before serving, if desired.

Serves: 4

Preparation time: 45 min