Ratatouille

1 eggplant cut into small cubes

1 onion, chopped

3 zuchinnis cut into small cubes

1 sweet red pepper, chopped

3 garlic cloves, minced

1 bunch of cilantro, chopped

1 tsp cumin powder (or to taste)

Salt and pepper to taste

1 28 ounce can diced tomatoes

Olive oil for sauteing

In a large skillet coated with olive oil saute the eggplant and onions until they are soft. Remove from pan to a bowl. Add more oil to pan and in it saute the zuchinni and and red pepper until they are soft. Add the garlic to the pan and cook for 1 more minute. Add the cumin and the cilantro. Stir. Return the eggplant mixture to the pan along with the can of diced tomatoes. Salt and pepper to taste. Bring to a boil and then lower the heat to simmer and cover. Cook over low heat for about 45 minutes. Serve as is or over rice.