1 (16 oz.) can tomatoes
3 med. zucchini sliced
1 med. eggplant, peeled and diced
1 c. diced onion
3 tbsp. flour
3 cubes chicken bouillon
1 tsp. oregano
1/2 tsp. sugar
1/2 tsp. salt
1 garlic clove pressed
Mushrooms, sliced
Grated cheese

About 1 hour before serving, drain tomatoes, reserve juice and set both aside. In large bowl, toss remaining ingredients with vegetable until well coated. In oven proof deep skillet over high heat, heat 1/2 cup water and reserved tomato juice to boiling. Add vegetables and top with tomatoes. Reduce heat to low, cover and simmer for 30 minutes. Stir occasionally. Uncover and continue cooking until liquid is reduced and vegetables tender. Cover with cheese and put in oven until cheese melted. (May be made in individual serving bowls).