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Harvest Ratatouille

1 medium onion, chopped
2 tablespoons vegetable oil
1 medium unpeeled eggplant, cubed
1 medium zucchini, cubed
1/2 of a medium red pepper, seed and chopped
1/2 of a medium yellow or green pepper, seeded and chopped
1 to 2 cloves garlic, finely minced
1 (28-ounce) can diced tomatoes in juice, undrained
1 tablespoon sliced or chopped sundried tomatoes
1/2 to 1 teaspoon dried Italian seasoning
1 teaspoon salt

Freshly ground black pepper
Freshly grated Parmesan cheese

1. In a large skillet, cook onion in oil over medium heat for 10 minutes or until softened and golden brown, stirring occasionally. Add eggplant; cook and stir 5 minutes. Add zucchini, peppers and garlic; cook and stir 5 minutes.
2. Add canned tomatoes, sundried tomatoes, Italian seasoning, salt and pepper; bring to boil. Reduce heat to low; cover. Simmer 30 minutes or until vegetables are tender, stirring occasionally.
3. Serve sprinkled with Parmesan cheese.

Makes 10 servings.