Ratatouille

My boys do not like any of these vegetables - but all
together - they loved it and asked for more. I think
seeing the movie made the difference. Rebecca Child

1 large eggplant, cut into 1/2 inch cubes 2 medium zucchini, sliced 1 large onion, sliced into rings 3 cloves garlic, minced 1/2 teaspoon basil 1/2 teaspoon oregano 1 green pepper, sliced 1 large potato, cut in chunks 2 cups sliced fresh mushrooms 2 tablespoons olive oil 3 fresh, ripe tomatoes, chopped 1 cup grated Parmesan cheese 1 teaspoon salt 1/8 teaspooon pepper Directions: Preheat oven to 350 degrees. Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil. Heat remaining olive oil in a medium skillet over medium heat. Saute garlic, onion, zucchini, basil, oregano, and eggplant until eggplant is soft, about 10 minutes. Season with salt to taste. Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Layer with mushrooms, bell pepper, potato, and tomatoes. Continue layering in this fashioin, covering each layer with a sprinkling of salt and cheese. Bake in a preheated oven for 45 minutes. (I sprinkled with 2 tablespoons of water and covered mine with tinfoil). Variations: 1. Omit adding potato, mushrooms, and/or cheese. 2. Add sliced carrots and juice of 1 lemon. 3. Saute vegetables. Combine ingredients. Add 1 cup of hot water or stock. Instead of baking, simmer on top of the stove for about 30 minutes or until all the vegetables are well cooked. Uncover and turn the heat up to evaporate some of the liquid, stirring as necessary. Number Of Servings:6-8