1/2 (16 oz.) pkg. ziti
2 tbsp. olive or salad oil
2 garlic cloves, minced (adjust to your taste)
1 med. onion, diced
3 med. zucchini, bite size pieces
1 med. unpeeled eggplant, bite size pieces
1 green pepper, cut into pieces
2 tsp. oregano leaves (adjust to your taste)
1 tsp. salt
2 lg. tomatoes, cut into wedges
1/4 c. grated Parmesan cheese
Fresh ground pepper

In 6 quart pan over medium heat, heat olive oil; cook garlic and onions about 5 minutes, stirring occasionally. Add zucchini, eggplant, pepper, oregano, salt, and 1/4 cup water. Heat to boiling; lower heat and cover. Cook until vegetables are tender (about 20 to 25 minutes), stirring occasionally. Stir in tomatoes; heat through. Spoon over ziti which you have prepared as label directs and drained. Sprinkle with cheese and pepper. May use yellow squash or half and half. May make ratatouille ahead and refrigerate. Take out and heat when you fix ziti at any time. Vegetables freeze well.

Low fat and low cholesterol.