Summer Vegetable Stew

From the “Athelete’s Kitchen Cook Book”
sent by Mimi Evans

Ingredients
1 tbsp. oil
1 or 2 large onions, chopped
1 clove garlic crushed
1 medium eggplant, cubed
1 large zucchini, cubed
6 tomatoes, cut up
1-2 tbsp sugar or molasses
1/2 tsp basil
pepper
 & salt
1/2 cup cheddar or swiss, grated

Optional: 1 bay leaf, parsley, or other spices to add zest and flavor

Preparation
In large pot, saute onion in oil. Add all remaining ingredients except for cheese. Cover and cook  
for 20 mins or until tender Put into shallow baking dish and sprinkle with cheese.

Optional: brown under broiler. 
Serves 6