Summer Garden Ratatouille

• 3 tablespoons olive oil
• 1 large onion, cutn into 1/2 inch slices
• 3 cloves garlic, minced
• 1 medium green bell pepper, cut into 1/2 inch rings
• 3 medium Japanese eggplants, peeled and cut into 1/2 inch-thick slices
• 1 medium zucchini, cut into 1/2 inch slices
• 1 (14 1/2 ounce) can chopped tomatoes, with juices
• 1 envelope knorr tomato basil soup mix
• 12 teaspoon dried oregano
• 12 teaspoon dried marjoram
• 12 teaspoon dried basil
• 12 cup fresh grated parmesan cheese
• 12 cup grated swiss cheese

1. Add oil to an ovenproof dutch oven; let oil get hot over medium-high heat.
2. Add in the onion; stir and cook for 3-4 minutes or until softened.
3. Add in the garlic; cook and stir for 2 minutes.
4. Add in the bell pepper, eggplant, and zucchini; cook and stir often for 6-8 minutes or until vegetables start to soften.
5. Add in the tomatoes, soup mix, and herbs; stir to combine.
6. Lower heat to medium-low; simmer vegetables until juices have evaporated, 6-8 minutes.
7. Sprinkle cheeses over the top; place pan under a preheated broiler until the cheese melts.
8. Serve immediately; I usually serve over rice, orzo, or couscous.

olive oil, onion, garlic, green bell pepper, japanese eggplants, zucchini, tomatoes, basil soup, oregano, marjoram, basil, parmesan cheese, swiss cheese

Taken from www.food.com/recipe/summer-garden-ratatouille-91678 (may not work)