Summer Garden Ratatouille

Ingredients
  1. 3 tablespoon olive oil
  2. 2 onions, chopped
  3. 4 cloves garlic, minced
  4. 1 bay leaf
  5. 1 medium eggplant
  6. 1 1/2 tablespoon fresh basil
  7. 1 teaspoon dried rosemary
  8. 1 1/2 teaspoons salt
  9. 1 teaspoon fresh marjoram
  10. 2 chopped summer squash
  11. 2 sweet bell peppers, chopped
  12. 2 cups chopped tomatoes
  13. pasta
  14. grated parmesan cheese
Instructions
  1. Saute in 3 T. olive oil about 5 minutes: 2 onions, chopped, 4 cloves garlic minced, and 1 bay leaf.
  2. Add the following: 1 medium eggplant, chopped; 1 1/2 tablespoons of fresh basil; 1 teaspoon dried rosemary; 1 1/2 teaspoons salt; 1 teaspoon fresh marjoram. Add cover and cook over medium heat, stirring occasionally until eggplant is soft. About 15-20 minutes.
  3. Add: 2 chopped summer squash, 2 sweet bell peppers (assorted colors, chopped); and 2 cups chopped tomatoes. Simmer until peppers and squash are tender about 10 minutes. Serve over pasta and sprinkle with fresh grated parmesan cheese.