3 tbsp. olive oil
1 clove garlic, minced
1 sm. onion, thinly sliced
1 med. eggplant, peeled & diced
1 lg. green pepper, sliced
1 med. zucchini, thinly sliced
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1/4 tsp. oregano
1/4 tsp. Italian seasoning
1 (16 oz.) can stewed tomatoes

Place first 4 ingredients in 4 quart glass casserole. Microwave on high for 5 minutes. Add green pepper and zucchini. Combine remaining ingredients; mix well. Pour over vegetables; cover. Microwave on high for 8-10 minutes. Let stand for 5 minutes.