Ratatouille

1/4 cup olive oil
1 medium eggplant, peeled and cutinto 1/2-inch pieces ( about 1lb )
2 medium zucchini squash, sliced
2 cloves garlic, minced
1 16 oz pkg frozen pepper and onion stir-fry
2 large tomatoes, cored and cut into1 inch peices
3/4 tsp. italian seasoning mix
parmesan cheese ( optional )

 prep time: 6 min    cook time: 13 min

1. in dutch oven or large skillet heat oil over medium heat. add eggplant, zucchini, and garlic
cook and stir 3 min. add stir-fry mix. cook and stir 5 min.
2. add tomatoes and italian seasoning. cook and stir 5 min or until vegetables are hot and tender.
add salt and pepper to taste. sprinkle generously with parmesan cheese, if desired