1 medium eggplant (about 4 cups)

1 medium onion

1 bell pepper

2 to 4 cloves minced garlic

2 small zucchinis

1 (14 ounce) can of chopped tomatoes

2 teaspoons fresh basil

3 tablespoons olive oil

¼ cup white wine (optional)

½ teaspoon each salt & pepper

1 cup shredded Swiss cheese (mozzarella may be substituted)

1. Cut eggplant into one-inch cubes.

2. Chop basil, onions, Bell pepper, and zucchinis.

3. Add eggplant cubes to the top of a double boiler. Boil on high heat for about 10 minutes.

4. In a large fry pan, sauté onions and Bell pepper for 5 minutes.

5. Add garlic, basil, salt, and pepper sauté for about a minute.

6. Lower heat; add tomatoes plus the juice, chopped zucchini, and white wine.

7. Cover and cook for another ten minutes.

8. Add cooked eggplant and heat through.

9. Serve Ratatouille in small soup bowls and top with shredded Swiss cheese.