1 eggplant, peeled and cubed
3/4 c. chopped onion
1 zucchini, cubed
1 yellow squash, cubed
1 red pepper, diced
2 tomatoes, peeled and cubed (I use canned tomatoes)

Sauté onion and eggplant in 1/2 pound butter and garlic powder. Add vegetables. Season with salt (I don't use salt) and pepper to taste. Cook for 25 minutes.