1 lg. onion (chopped)
1 pepper (chunks, red or green)
2 cloves garlic (chopped)
1/2 box mushrooms (quartered if desired)
3 or 4 squash (yellow, green or both, sliced)
leftover slivers of steak, roast beef or chicken (if desired)
3 or 4 lg. ripe native tomatoes (quartered and chunked)
1/2 c. chili sauce
1 tbsp. red wine vinegar
1 (12 or 16 oz.) can corn niblets

Saute onions, peppers, garlic in small amount of olive oil. Add mushrooms and continue to saute lightly. Add squash and brown quickly over medium-high heat. Keep moving squash around pan so it does not burn. Add corn, leftover meat (if desired) and season to taste with salt, pepper and basil. Add 1/2 cup chili sauce, 1 tablespoon wine vinegar and turn heat to low. Cover and steam for a couple of minutes. Add chopped tomatoes. Cover 2 minutes more. Serve with rice or rigatoni.