Olive oil
1 med. onion, chopped lg.
4 med. tomatoes, peeled, seeded, chopped
2 sm. zucchini, sliced
2 sm. yellow summer squash, sliced
1 medium red pepper
1 med. green pepper
1 med. yellow pepper
4 c. unpeeled eggplant, lg. chopped
1 tbsp. minced garlic
1/2 c. finely chopped fresh basil
1/4 c. chopped fresh parsley

Heat 1 tablespoons olive oil in large heavy skillet. Add onions and peppers and saute until the onions are translucent. Add the garlic and tomatoes. Cook, stirring for about 3 minutes. Transfer mixture to a bowl.

Heat another tablespoon oil in pan and saute the zucchini and yellow squash about 5 minutes. Add this to other vegetables in bowl. Heat 2 tablespoons oil in pan and saute about 10 minutes. Return the reserved vegetables to pan; mix well. Cook 5 minutes. Stir in basil and parsley. May be served hot or cold.