Ratatoille

1 med eggplant
1 tsp slat
2-3 Tbsp olice oil
4 cloves garlic, coarsely chopped
1 med onion, halved and thinly sliced
2 cans (14.5 oz each) diced tomaotes with juice
red, yellow and green bell peppers, cut into 1-inch pieces, about 1 to 1 1/2 cups
1/2 c coarsely chopped fresh basil, about 12 larefe leaves
1/4 tsp black pepper
dash dried leaf oregano
3 small zucchini, halved lengthwise and then sliced
fresh parmesan cheese, shredded (optional)

Peal eggplant and cut int 1-inch cubes; put in a colander and sprinkle with salt. Let stand in sink for about 20 to 20 minutes to drain.

In a large saucepan or Dutch oven, heat olive oil over medium heat. Add onion and garlic; saute until onion is tender. Add the tomatoes, peppers, basil, pepper and oregano. Cover and simer, stirring occasionally for 20 minutes. Add zucchini and eggplant; cover and continue simmering for 10 to 15 minutes, until vegetables are tender. Taste and add salt, if needed. Serve with fresh parmesan cheese, if desired.

Serves 4 to 6.