Ratatouille Provencale

Directions

1. 1
   Saute onions and garlic in olive oil until golden.
2. 2
   Add eggplant and saute until
3. 3
   soft.
4. 4
   Remove from skillet and saute peppers, zucchini and tomatoes
5. 5
   until soft adding olive oil as needed.
6. 6
   Place in casserole
7. 7
   dish
8. 8
   with basil, salt and pepper to taste.
9. 9
   Cover with grated
10. 10
    Parmesan cheese and bake at 350° for 45 minutes.
11. 11
    Serve hot or
12. 12
    cold with sour cream or low-cal yogurt.