Ratatouille

Ratatouille

½ cup finely chopped onion
1 clove garlic, minced
1 TB olive oil or cooking oil
2 cups cubed, peeled eggplant
1 small zucchini or yellow summer squash, cut up (1 cup)
1 cup peeled, chopped tomatoes or one 7.5 oz can
½ cup chopped green sweet pepper
2 TB water
1 ½ tsp snipped fresh basil or ½ tsp dried basil, crushed
1/8 tsp salt
1/8 tsp pepper
½ cup shredded Swiss cheese (optional)

In a large skillet cook onion and garlic in hot oil till onion is tender. Stir in veggies, water, basil, salt, and pepper. Bring to boiling. Reduce heat; simmer, covered, 20 minutes or till tender. Uncover; cook 5-10 minutes or till thickened, stirring occasionally. If desired, sprinkle with cheese.