1 lg. onion, chopped
1/4 c. olive oil
2 zucchini, cut in 1/4 inch slices
2 sm. yellow squash, cut in 1/4 inch slices
2 med. cloves garlic, finely chopped
Salt and pepper to taste
2 lg. green peppers, cut into med. slices
4 tomatoes, peeled, seeded and chopped
1 eggplant, peeled and cubed

Saute onion until transparent, but not brown in olive oil in large skillet. Add remaining ingredients. Cover and cook over medium heat for 30 minutes or more, until vegetables are done. A little water may be added if necessary. Garnish with chopped parsley.