Ratatouille

1 medium round eggplant, cut into cubes 2 large red peppers, cut in 3/4 inch pieces 4 small zucchini, sliced 2 large tomatoes, chopped 1 red onion, coarsely chopped 4 cloves garlic, minced Pepper to taste 2 Tbs olive oil 1 can (16 oz) tomato sauce 1/2 cup shredded Mozzarella (optional) 1/2 cup chopped, fresh basil Directions: Preheat oven to 350. In a deep baking dish, add all the chopped vegetables, onions and garlic. Add pepper to taste. Pour olive oil over the vegetables. Pour tomato sauce over the vegetables. Bake for 30 minutes. Add the shredded cheese. Bake for another 10 minutes. Garnish with chopped basil. Serve hot