3/4 c. onions, sliced
2 cloves garlic, minced
4 green peppers, sliced julienne style
2 1/2 c. eggplant, peeled and diced
3 c. yellow squash, sliced
2 c. tomatoes

In heavy, large pot, saute onions and garlic in 2 tablespoons olive oil until onions are transparent. Place vegetables in pot, layering peppers, eggplant, squash and tomatoes. Sprinkle salt and pepper to taste. Simmer covered 30 minutes or until crunchy cooked.