1 large onion 2 cloves garlic
1 eggplant 1 zucchini
1 summer/yellow squash 1 red, yellow or green pepper
Olive oil or canola oil Seasonings to taste (see below)

Cooking Instructions (stove top):
• Peel and dice eggplant, cut zucchini and summer squash lengthwise into 4 quarters and then chop into chunks, dice pepper
• In a large fry pan on medium heat pour oil.
• Dice onion and garlic together and cook in pan until soft (not brown)
• Add eggplant and cook, stirring constantly for about 8 minutes
• Add zucchini and summer squash and stir and cook for about 5 minutes
• Add pepper and stir and cook for about 5 minutes
• Add salt and pepper to taste
• Additional seasonings (optional): 1) Thyme, oregano and basil – Use about 1/4 teaspoon of each dried or fresh to taste or 2) Cilantro
To Make Family Style:
• This dish can be served over hot pasta or hot rice or any other grain
• If you can add shredded Monterey jack cheese, mozzarella cheese or even parmesan cheese it adds to the flavor and nutritional value
• This can also be a side dish for up to 6 people