1 eggplant peeled and cubed
1 onion, chopped
2 lg. zucchini, sliced
2 lg. yellow squash, sliced
6 lg. mushrooms, sliced
1 jar pure and simple mild green chile salsa
1 shake Parmesan cheese

In a large pot put jar of salsa sauce and warm slightly. Add all other ingredients. Cover and cook until vegetables are tender. This is a very versatile dish. Good hot or cold as a vegetable or fish or chicken can be baked in it.