Bruschetta

This is an Italian hor d'oeuvre but I ate it as a meal. First, slice some of a bagette, drizzle with olive oil, salt and pepper, and toast under a broiler until crispy but not burnt. Meanwhile, in a skillet over medium heat, saute onions, carrots, celery, whatever you have in the fridge, until translucent. Add Italian seasoning (a great, useful bargain), and chopped tomatoes. These can either be fresh or canned. Heat tomatoes through. If the mixture is too watery, continue to cook until thick and chunky. Spoon over your toastettes and sprinkle with parmesan. Yummy!