2 onions, peeled and chopped
2 cloves garlic, peeled and crushed
1/3 cup salad oil
2 cucumbers, zucchini or yellow crook neck squash
1 large eggplant, sliced 1-inch wide
2 green peppers, cored and cut into strips
2 tomatoes, sliced
1 tbsp. salt
1/4 tsp. fresh ground black pepper
1 tsp. oregano
1/4 tsp. cumin seed
1/4 tsp. powdered dill
3 tsp. salad oil

Sauté onion and garlic in oil until golden. Remove half the onions, on remaining, place sliced squash. Mix seasonings; sprinkle 1/4 of seasonings and 1 tbsp. oil on squash. Repeat procedure with eggplant and then green peppers.

Bake covered at 350°F for one hour. Top with tomatoes and remaining onions. Bake uncovered for 15 minutes.

Makes 4-6 servings.

Submitted by: Danielle Mercado