2 eggplants
1 red pepper
1 green pepper
4 zucchini squash
1 onion
2 cloves garlic
1/2 c. olive oil
Salt and pepper to taste
1/2 c. green olives
1/2 c. black olives
1 lb. tomatoes, peeled

Peel eggplant and cut into small pieces. Salt and place them in a strainer for 30 minutes to drain. Wash and slice peppers into thin strips. Wash, slice squash.

Heat oil in large skillet; add onion and garlic and cook until golden. Add eggplant, squash, peppers and tomatoes. Season to taste. Cook 30 minutes; add olives and cook 10 more minutes.