2 tbsp. oil
1 onion, sliced
1 green pepper, sliced
2 cloves garlic, minced
4 fresh tomatoes, peeled and chopped
1 sm. eggplant, cut into chunks
2 sm. zucchini, cut into strips
1/2 lb. fresh mushrooms halved
1 bay leaf
1 tsp. dried oregano
1 tsp. salt

In a large skillet heat oil and saute onion, garlic and green pepper for 2 to 3 minutes. Toss in tomatoes, eggplant, zucchini, mushroom, bay leaf, oregano and salt. Stir until mixture comes to a boil. Lower heat to simmer and cook until tender. This can be served hot or cold, as a side dish, over cooked chicken or as your main vegetable.