1 med. eggplant
2 med. zucchini
2 med. yellow summer squash
1 green pepper
2 tomatoes
1 sm. onion, chopped
1 c. salad dressing (French, Italian, or sweet 'n sour)
1 lg. carrot, grated
2 tbsp. vegetable oil
1/2 tsp. salt or to taste
1 tsp. dry basil, optional

Heat oil in large skillet. Cut green pepper into thin strips. Put green pepper and onion into skillet and saute over low heat, about 5 minutes.

Meanwhile, peel eggplant and cut into 1-inch cubes. Slice zucchini and squash into 1/4-inch slices. Cut tomatoes into thin wedges.

Add carrot, tomatoes and eggplant to skillet, simmering about 5 minutes.

Add zucchini, squash, dressing and salt to taste.

Stir well, cover and simmer 30 minutes or until vegetables are tender. Serve hot, or chill and serve cold.

(This may also be cooked in a Dutch oven.)

(Microwave: Combine all ingredients in 3-quart casserole, cover and cook on "high, " stirring occasionally, about 20 minutes.)