Instructions: Zucchini and eggplant are increasingly abundant in gardens and markets, and here is one good way to use them, and this dish makes delicious leftovers, too.

The vegetables are the same as those for ratatouille - zucchini, eggplant, peppers, onions, garlic, and tomatoes - but in this recipe they are baked in a cheesy, red wine tomato sauce. The results are quite different, and delightful.

1. Preheat the oven to 350 F. Oil a 1 1/2-quart baking dish or 8 inch square pan.

2. In a large skillet, heat the oil over medium-high heat. Add the zucchini and eggplant and saute until the eggplant is tender, about 15 minutes. Stir in the onion, green pepper, garlic, tomato paste, wine, and sour cream. Heat thoroughly. Add salt and pepper to taste.

3. Transfer the vegetable mixture to the prepared baking dish. Top with the tomato sauce and cheese. Bake for 45 minutes.

4. Serve hot.

Serves 4

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