4 sm. zucchini
2 yellow squash
2 med. sweet green peppers
1 lg. eggplant
1/2 c. all-purpose flour
1 lg. onion, chopped
3 cloves garlic, crushed
1/3 c. vegetable oil
1 jar all natural sauce with mushrooms
1 c. dry white wine

Trim ends of zucchini and yellow squash. Cut into 1 1/2 x 1/2 inch sticks. Halve, seed and cut peppers into 1/4 inch strips. Cut stem from eggplant, do not peel. Cut eggplant into 1-inch cubes and toss into flour in large bowl. Set aside.

Saute zucchini, squash, peppers, onion and garlic in 2 tablespoons oil in large skillet for 5 minutes. Remove with slotted spoon and transfer to large bowl. Add rest of oil to skillet, add floured eggplant and saute until just browned and tender. Add sauce, wine and vegetables to skillet. Cook approximately 10 minutes, stirring often until vegetables are tender and sauce is thick. Serve warm or cold.