1/2 c. peanut oil
2 green peppers, sliced in strips
1 lb. summer squash, sliced
4 large tomatoes, quartered
1 tbsp. salt
1 tsp. oregano
2 large onions, sliced
1 lb. sliced zucchini
1 lb. diced eggplant
3 tbsp. parsley
1 tsp. sugar
1/4 tsp. pepper
3 cloves garlic, minced

In large Dutch oven or very large saucepan, heat oil. Sauté onions, garlic and peppers until tender, about 5 minutes. Add zucchini, summer squash, eggplant, tomatoes and spices. Bring to a boil; reduce heat to low. Simmer covered for 35 to 45 minutes depending on how crisp you like your vegetables. Serve hot or cold. Garnish with Parmesan cheese, if desired.