1 C. onion thinly sliced
1 garlic clove minced
1/4 C. olive oil
1 eggplant cubed
1 green pepper cut in strips
1 C. tomatoes diced
salt and pepper to taste
1/2 t. oregano
grated parmesan cheese

1. Saute onion and garlic in oil for 5 minutes over medium heat. Add eggplant and bell peppers. Saute for 5 minutes.
2. Add tomatoes, salt, pepper and oregano. Simmer covered for 15 to 20 minutes.
3. Serve and sprinkle with parmesan cheese.

Serves 6.