6 tbsp. olive oil
1 lg. eggplant, in chunks, unpeeled
2 med. onions, thinly sliced
2 med. zucchini, sliced or in chunks
1 med. yellow squash, sliced or in chunks
2-3 cloves garlic, minced or pressed
2 green peppers, sliced
1 sweet red pepper, sliced
2 (14 1/2 oz.) cans stewed tomatoes
1/2 lb. fresh mushrooms, sliced or quartered
1 sm. can artichoke hearts
1 tbsp. Italian seasonings
Salt and pepper to taste
Parmesan cheese (as topping)

Saute garlic and onion in oil until tender. Add eggplant. Saute 5-10 minutes. Remove eggplant to covered bowl. Add zucchini, yellow squash, peppers and mushrooms. Simmer 10 minutes. Add stewed tomatoes and artichoke hearts. Simmer 5 more minutes. Add cooked eggplant. Simmer and cover all ingredients together an additional 20 minutes. Serve warm or cold. Can be frozen. Serves 8-10.