1 sm. eggplant (2 lb)
1 zucchini
2 green peppers
1 (1 lb.) can tomotoes
1/4 c. vinegar
1 env. spaghetti sauce mix

Cut vegetables into 1 inch squares. Cook in large covered skillet with oil for 15 minutes, stirring occasionally. Stir in tomatoes, vinegar and sauce mix. Cover and simmer until vegetables are tender.