1 med. eggplant, sliced
1 doz. whole plum tomatoes, sm.
2 cloves garlic, crushed
1 med. onion, thinly sliced
1 med. green pepper, sliced (opt.)
1 yellow squash
1 zucchini squash
Parsley & oregano to taste
Cold pressed, virgin olive oil

Pour enough olive oil in skillet to generously cover the bottom. Heat the oil, but do not boil, as high heat will spoil any vegetable oil. Add the garlic to the oil. When the oil is warm, add the sliced eggplant and allow it to cook for 15 minutes. You may have to add more olive oil as the eggplant cooks. You can drain it later. Add the remaining ingredients. Let simmer, covered until vegetables are soft. Drain excess oil and serve warm over your favorite pasta.