1 large white onion
1 large eggplant (skin on)
1 medium yellow summer squash
1 medium zucchini
2 red peppers
2 green peppers
2 cloves garlic
1 1/2 tsp. salt
1 1/2 tsp. ground black pepper
1 tsp. fresh oregano
1 tsp. fresh basil
1 (8 oz.) can whole Italian tomatoes (pastene)
approximately 15 fresh mint leaves

Dice garlic. Rough chop all veggies. Mince fresh herbs, except mint.

In large skillet, sauté garlic in oil until just lightly browned. Add all chopped veggies and fresh herbs, except mint. Sauté until veggies are tender, but not translucent. Add salt and pepper. Add 3/4 of the Italian tomatoes (broken up by squeezing in your hand over the pan).

Add the mint by ripping the leaves in half or in quarters, not too small as it will disintegrate. Cook an additional 2 minutes on low flame.

Serves 3 to 4.