Ratatouille

This is without a dought one of
my all-time favorite recipes.
I just made this recipe from memory,
went on-line and looked it up,
what I made looks just like the
pictures of it on the internet.
If you like eggplant this is
a must recipe for you to make!

Ingredients:
3 cups diced eggplant
2 cups diced zucchini squash
1 cup diced yellow squash
1 small red onion, peeled and sliced
2 small red peppers, diced
2 garlic cloves, peeled and crushed
1/2 cup olive oil
6 Roma tomatoes, diced
1/4 teaspoon dried oregano
4 fresh basil leaves, snipped
black pepper to taste
salt to taste
1 teaspoon white sugar
2 tablespoons tomato paste
1 tablespoon unsalted butter
drizzle of lemon juice
parmesan cheese, grated

Directions:
In a large saute pan, add oil
and bring to high heat.
Add garlic, then eggplant.
The eggplant will aborb the oil.
Saute adding more oil if needed,
for a few minutes, stirring until
the eggplant browns a little.
Remove eggplant, set aside.
In saute pan place zucchini, onions
peppers, and seasonings of your liking.
Saute until just tender crisp.
Add eggplant back in pan and
stir to combine.
Add tomatoes, butter and tomato paste,
adjust seasonings to taste,
cover and reduce heat to low.
Let simmer until cooked through.
Serve with a drizzle of lemon juice,
serve topped with grated cheese.