2 med. sized onions, peeled & sliced
1 clove garlic, minced
5 tbsp. olive oil
2 sm. zucchini squash (1 lb. size), washed & thinly sliced
2 sm. eggplants (about 1 lb. each), peeled & cubed
2 med. sized green peppers, washed, stem & seeds removed, cut into 1" strips
5 med. tomatoes, peeled & quartered or 2 c. canned tomatoes, coarsely chopped
2 tbsp. fresh basil or 1/2 to 1 tsp. dried basil
2 tbsp. fresh parsley
1 tsp. salt (optional)
1/4 tsp. pepper

Using large skillet, saute onions and garlic in 2 tablespoons olive oil for 5 minutes. Add vegetables to skillet, adding more oil if necessary. Stir gently but thoroughly. Saute mixture for 10 minutes. Stir in fresh tomatoes, basil, parsley, salt and pepper. Reduce heat, cover skillet tightly and continue to simmer for 15 minutes longer. Serves 8-10.