1/2 c. olive oil
1 garlic clove
2 med. onions, thinly sliced
1/2 c. chicken broth
2 med. green bell peppers, diced
2 lg. potatoes, cubed
4 med. tomatoes, diced
2 med. zucchini, diced
Salt and pepper to taste
1/2 sm. eggplant, unpeeled, diced (optional)
6-8 eggs

Heat olive oil in large skillet. Add garlic. Cook until golden. Discard garlic. Add onions to hot oil. Saute until tender. Add broth or water, green peppers, potatoes, tomatoes, zucchini, salt and pepper. Add eggplant (optional). Mix well. Cover.