1 lg. eggplant
3 zucchini squash
1 lg. onion
1 bell pepper
1 can whole tomatoes
Garlic to taste (optional)
3 tbsp. olive oil
3 tsp. Italian seasoning
Salt and pepper

Peel and cut eggplant into cubes. Slice onion. Put both into deep microwave dish and drizzle olive oil evenly over all. Cover with wax paper and cook on high for 5 minutes. Remove and add sliced zucchini, sliced bell pepper, garlic, salt and pepper. Arrange on top of eggplant mixture. Do not stir.

In a blender chop 1 can tomatoes (some or all liquid may be included). When blended, add 3 teaspoons Italian seasoning and mix with tomatoes. Pour over the vegetable mixture (do not stir). Cover with wax paper and cook for 10 minutes on high. Let dish stand for 5 minutes before serving. Serve with crusty French bread. Keeps well in refrigerator for days. Also, can be eaten cold. Serves 4 to 6.

For variation, sliced sausage may be added during final 10 minutes cooking time.