Veggie Ratatouille over Rice

Heat oil in medium nonstick skillet. Saute onion and garlic for 2 minutes, or until onion starts to brown. Add pepper, eggplant and zucchini, and sauté 2 minutes more. Add tomato and bring to a boil over medium-high heat. Reduce heat to medium and simmer for about 5 minutes, until vegetables are soft, but not mushy. Spoon vegetables over rice and sprinkle with cheese.