Ratatouille

• 1 eggplant, diced
• 2 cloves minced garlic
• 1 large thinly sliced onion
• 1 green pepper, cut in thin strips
• 1 medium zucchini, sliced
• 20 oz. can whole Italian tomatoes
• 1 1/2 tsp. basil
• 1 1/2 tsp. parsley
• 1 tsp. salt
• freshly ground pepper
• 1/2 lb. whole mushrooms
• 1 lb. Italian sausage
• 1 c. grated Swiss cheese
• 1/4 c. olive oil

1. Saute garlic and onions in oil until soft.
2. Add green peppers, eggplant and zucchini.
3. Cook 5 minutes over medium heat, tossing well.
4. Add tomatoes with liquid and seasonings.
5. Simmer until just tender (about 30 minutes).
6. Cover last 15 minutes.
7. Add mushrooms during last 10 minutes.

eggplant, garlic, onion, green pepper, zucchini, italian tomatoes, basil, parsley, salt, freshly ground pepper, mushrooms, italian sausage, swiss cheese, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=390831 (may not work)