2 lg. zucchini squash
4 lg. peppers
1 eggplant, cubed
1 (8 oz. pkg.) mozzarella shredded cheese
2 lg. summer squash
1 onion, diced
2 tomatoes, quartered twice
Vegetable oil or Pam

Thinly slice squash and peppers. Saute squash, peppers and onion for 10 minutes. Add eggplant. Saute 10 minutes more. Add tomatoes. Saute 5 minutes more. Put into casserole dish. Bake at 350 degrees for 30 minutes. Add cheese. Bake 10 minutes.

NOTE: If you'll be using at the time it's being made, you can omit baking. Leave in pan; just continue sauteing for 5 minutes more after putting on cheese. I make ahead so there's a need to bake. Reheats well. Do not freeze.