1 1/2 c. cubed, peeled eggplant
1 c. cubed yellow or zucchini squash
1/4 c. chopped onion
8 oz. can tomatoes, cut up (or stewed tomatoes)
2 tbsp. water
1 tbsp. olive oil
1/2 tsp. dried oregano, crushed
1/2 tsp. dried marjoram, crushed
1/2 tsp. garlic salt

Combine all ingredients in casserole dish, cover and microwave on high for 6 to 8 minutes or until vegetables are tender.