Ratatouille

Ratatouille

1 small onion, thinly sliced
4 cloves garlic
2 carrots, sliced
2 stalks celery, slice
1 small eggplant, thinly sliced
1 medium zucchini, sliced
1 medium yellow squash, sliced
1 6 ounce can tomato paste, diluted with 1/2 cup water
2 ripe tomatoes, quartered (or) small can of tomatoes
4 tablespoons olive oil
1 cup grated romano or parmesan cheese

Saute garlic in oil, then remove. Add onions, carrots, celery, and eggplant. Reduce heat and cook 3 minutes. Add spices, zucchini, yellow squash, and diluted tomato paste. Cook over low heat until vegetables are thoroughly coated. Add tomatoes. Cook on low heat for 1 minute. Turn mixture into oiled casserole dish. Sprinkle with grated cheese. Broil in oven until cheese melts. serves 4