2 med. onions
1 clove garlic
1/4 c. olive oil
1 tsp. chopped chili pepper
2 c. meat stock
2 med. eggplants
2 med. zucchinis
2 yellow bell peppers
1 1/2 red bell pepper
10 oz. green beans
1 tsp. salt
fresh ground pepper

Peel and thinly slice onions; peel and crush garlic. Heat oil in large saucepan. Add onions, garlic, and minced chili pepper; saute briefly. Pour in meat stock and cook, uncovered, over medium heat until liquid is reduced by half. Wash and trim ends of eggplants and zucchini. Cut eggplants into cubes. Slice zucchinis. Stem and seed peppers to cut into stripes. Trim ends of beans and cut into bite size pieces. Add vegetables to saucepan in order above listed and cook each 1 to 2 minutes before adding next. Season with salt, pepper, herbs, and cook, uncovered, over medium high heat, stirring frequently, until cooked to desired tenderness - about 20-25 minutes.