1 eggplant, peeled and sliced in thick slices
1 lb. zucchini, sliced thick
4 oz. tomato juice
1 tsp. garlic powder
1/4 tsp. oregano
3 lg. onions, sliced thin or diced

In Teflon pan, cook onion on low heat until soft. Increase heat to brown. Add other ingredients and sprinkle with paprika. Cover and cook on medium until soft.