1/4 c. vegetable oil
4 onions, thinly sliced
1 egg plant, diced
4 or 5 fresh tomatoes, peeled and quartered
1 tsp. dried dill weed
1/4 c. lemon juice
2 cloves garlic, chopped
3 green peppers, cut in strips
4 med. zucchini, cubed
Fresh ground pepper
1/4 tsp. oregano

Heat oil in large saucepan. Saute onions, garlic, and green pepper until tender. Add egg plant and squash. Continue cooking for 15 minutes to allow excess liquid to evaporate. Add lemon juice. Serve hot or cold. Yield 2 quarts, 69 calories per serving.