1 eggplant
4 green squash
4 carrots
2 stalks celery
1 onion
2 potatoes
2 peppers
1 can sauce
1 tbsp. olive oil
Salt to taste
1 shake garlic salt
1 shake oregano

Wash and dice all vegetables. Peel eggplant, cut into inch pieces. Put in large saucepan. Cover, let simmer about 15 minutes. Lower heat. Add oil and sauce, garlic salt and oregano. Mix. Cook for 5 minutes more. Serves about 6. Nice summer dish! All healthy vegetables!