2 red onions, peeled and thinly sliced
5 med. zucchini, sliced
1 eggplant, cut into cubes
2 celery ribs, sliced
2 (1 lb.) cans whole peeled tomatoes
2 sm. cloves garlic, pressed
1/2 tsp. salt
1/8 tsp. pepper
Oil, preferably olive
2 c. shredded Jack cheese

Arrange layers of vegetables in Dutch oven, sprinkling each layer with garlic, salt and pepper and a thin covering of oil. Cover and simmer over low heat 1 1/2 to 2 hours. Sprinkle with cheese and heat until cheese melts. Serves 6.