RATATOUILLE SAUCE FOR PASTA

Serves 4 1 large ripe tomato, peeled and cut into 1 inch cubes (about 2 cups) 2 small zucchini, cut into 1/2 inch cubes (about 2 cups) 2 T olive oil 1 cup coarsely chopped onion 1 green pepper, cored, seeded, and cut into 1 inch cubes 1 clove garlic, minced 1 bay leaf 1 sprig thyme or 1/2 t dried Freshly ground pepper to taste 1 can Campbell's Zesty Tomato Soup/ Sauce - use 2 if you like lots of sauce. 1/3-1/2 cup water or part red wine and water. Heat oil in skillet, add onion, green pepper and garlic.  Cook until onion wilts, add bay leaf and thyme, ground pepper.  Cook about 5 minutes on low to medium heat. Add tomato and stir.  Cook 2 minutes and add zucchini.  Cover and cook for 15 minutes.  Uncover and cook for 5-10 minutes.  In separate pan, combine soup and water/wine.  Heat through, Pour over vegetables.  Serve over pasta, sprinkle with parmesan cheese. An original recipe.