2 tbsp. olive oil
2 chopped onions
3 garlic cloves, minced
1 green pepper, chopped
1 red pepper, chopped
1 large eggplant, peeled & cubed
3 small zucchini, sliced
1 (28 oz.) can Italian style tomatoes

In a very large frying pan, heat oil. Saute onions and garlic. In the frying pan, arrange vegetables in layers: first onion mixture, then peppers, eggplant, zucchini and tomatoes. Cook, covered over very low heat for 30 to 45 minutes until vegetables are tender. remove and cover the last 15 minutes to reduce the sauce to desired thickness. Serve hot or cold. Makes 6 to 8 servings. Delicious, healthful and low fat!