1 eggplant, cubed
1 red onion
1 green pepper
1 - 2 zucchini
3 medium tomatoes
2 tbsp. olive oil
1 tsp. salt
2 cloves garlic
1 tbsp basil
1 tbsp. thyme
4 tbsp. Romano, fresh, grated

Cube and salt eggplant. Set aside. Slice or chop onion, pepper, zucchini and tomatoes. Sauté all vegetables in oil, cook thoroughly. Drain water from eggplant. Add to other vegetables. Add basil, thyme and stock. Cover and simmer for 30 minutes. Add romano cheese just before serving. For a French variation add Polish sausage.