1 1/2 c. chopped onion
1 lg. garlic clove, crushed
2 tbsp. olive oil
2 c. diced zucchini
2 c. cubed & peeled eggplant
2 c. diced green peppers
2 c. canned or fresh tomatoes, chopped
1 tbsp. dried basil
1 sm. bay leaf
Salt & pepper to taste
1/2 c. toasted wheat germ

In deep stew pot, saute onions and garlic in oil until soft. Add all vegetables except the tomatoes. Cook over medium-low heat until all ingredients are tender. Add tomatoes and seasonings. Cover pot and simmer 30 minutes. Garnish with wheat germ. Serve hot or cold. Also makes an ideal pita pocket filling.