3 tbsp. olive oil
2 onions, coarsely chopped
4 garlic cloves, crushed
1 eggplant, diced (do not peel)
3 zucchini, cut into 1/2 inch thick rounds
1 tsp. oregano
2 tomatoes, coarsely chopped
1 green pepper, chopped

1. In large stew pot, saute onions in olive oil until transparent. 2. Add garlic and saute, but do not brown. 3. Add eggplant to garlic and onion mixture; continue to cook at medium heat. 4. Add zucchini, green pepper, oregano, 1 teaspoon salt, 1 teaspoon pepper, and chopped tomato. 5. Mix all ingredients well. Cook, stirring occasionally to prevent sticking and to disperse ingredients evenly, until vegetables are tender.