1/2 c. butter
1 c. onions, sliced
1 clove garlic, minced
2 yellow squash, cut into wedges 1/2 inch pieces
1 med. eggplant, cut into 1/2 inch pieces
1/2 c. flour
2 green peppers, chopped
2 tomatoes, cut into wedges
1 tsp. salt
1/4 tsp. oregano
1/8 tsp. celery salt
1/8 tsp. pepper

Melt butter in large skillet; saute onion and garlic until tender. Dredge squash and eggplant in flour to coat lightly. Add squash, eggplant, green pepper and onions. Cover and simmer for 30 minutes. Add tomato, salt, oregano, celery salt and pepper. Simmer an additional 20 minutes. 6 to 8 servings.