1 sm. eggplant with or without skin, sliced
2 sm. green bell peppers, chopped
1/4 c. mushrooms, canned, drained
2 sm. summer squash, sliced
1/4 c. okra, sliced
1 med. onion, chopped
1 sm. zucchini, sliced
1 sm. Jalapeno pepper, chopped fine
2 sm. tomatoes, chopped

Combine first 8 ingredients in non-stick skillet and brown while stirring constantly. Add tomatoes, reduce heat and season with a pinch of garlic powder and (or) pepper. Continue cooking over low heat until vegetables are done.