Ratatouille

1 zucchini
1 yellow squash
1 small eggplant
2 tomatoes
1 onion
1 clove garlic
1 Tbls olive oil
1 cup water
1 cube bouillon
pepper
Italian seasoning



Wash and cut the zucchini, yellow squash and eggplant into cubes.
In a medium seize pot warm up the olive oil.
Mince the onion and saute in olive oil, add the zucchini, yellow squash and eggplant.
Cut the tomatoes into small cubes, crush the garlic and add all to the pot. Season with pepper and italian seasoning.
Add 1 cup water and bring to a boil, add the bouillon cube and reduce the heat.
Simmer on low heat for about 30 minutes.

Serves well over boiled rice or pasta with grated cheese.