Eggplant-Zucchini Ratatouille

• 1 large onion, thinly sliced
• 1 large green pepper, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 medium eggplant, peeled and cubed
• 3 medium zucchini, sliced
• 3 tomatoes, peeled and chopped or use diced canned (14.5 oz) tomatoes
• 1/2 teaspoon salt, less if using canned tomatoes
• 1/8 teaspoon fresh ground black pepper
• 1/8-1/4 teaspoon dried oregano
• 2 to 4 tablespoons grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

  Saute onion, green pepper, and garlic in hot oil in a large skillet until vegetables are tender-crisp.  Stir in eggplant and zucchini; cook 5 minutes.

  Add tomatoes, salt,pepper, and oregano; stir well, and cook just until thoroughly heated.  Sprinkle with cheese and parsley.