Skillet Ratatouille


3 tbs. olive or vegetable oil
1 onion, sliced
1 green pepper, sliced
1 clove garlic, finely chopped
1 c. eggplant, cubed
1 c. fresh mushrooms, sliced
1 yellow squash, sliced
2 tomatoes, quartered
salt and pepper to taste
dash of celery salt, thyme and tarragon
1/2 c. shredded mozzarella cheese

Heat oil in a large skillet.
Saute' onions, green pepper and garlic for about 5 min.,
then add eggplant, mushrooms and squash and
cook until tender. Add tomatoes and seaonings
and sprinkle top of vegetables with cheese.
Cook about 10 min. more.
Makes 2 generous servings.