Microwave Ratatouille

2 cloves garlic, minced
1 large onion, chopped
2 medium eggplants, unpeeled, cut into 1/2 inch cubes
1 green pepper cut into 1/2 inch squares
2 small zucchini cut in 1 inch sticks
1 lb tomatoes, peeled, chopped, in 1 inch cubes
2 Tlb fresh basil, or 2 tsp dried
2 Tlb fresh parsley, chopped
1/2 tsp salt
1/4 tsp black pepper
2 Tlb grated parmesan cheese

In 2 qt casserole, combine oil, garlic and onion. Cover tightly and cook on high 3-5 minutes, or until onion is tender. Stir in eggplant and green pepper. Cover tightly and cook on high 5-7 minutes, or until tender-crisp,stirring after 3 minutes. Stir in zucchini, tomatoes, basil, parsley, salt and pepper. Cover again and cook on high 4-8 minutes, or until zucchini is tender crisp, stirring after 3 minutes.
Serve with freshly grated parmesan cheese, if desired.
Makes approximately 8 one-cup servings, but depends on size of vegetables used.
(Note, I often used canned, diced tomatoes).

Number of Servings: 8

Recipe submitted by SparkPeople user CSR2388.