• ¼ c. olive oil 4 zucchini
• diced 2 garlic cloves 
• crushed 1-28 ounce can tomatoes, drained 
• 4 onions, chopped 
• 1 tsp. basil 
• 3 green peppers, chopped 
• 1 tsp. oregano 
• 1 eggplant, diced 
• 1 tsp. parsley 
• Salt and pepper to taste

In a large frying pan, sauté onions and garlic in olive oil over medium heat. Add green peppers, eggplant and zucchini and cook 5 minutes, stirring occasionally. Add tomatoes and herbs. Cover and cook about 15 minutes, stirring occasionally. Uncover and continue cooking for an additional 15 minutes.

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