1/3 cp olive oil
2 cloves garlic, crushed
1 large onion, sliced into thick rings
4 medium zucchini, sliced
1 medium eggplant, peeled and diced.
1 green pepper, seeds removed, cut into rings
4 medium tomatoes, quartered
2 tsp salt
1/2 cp black olives,optional
1 - Heat olive oil in skillet; saute garlic and onion a few seconds.
2 - Add remaining ingredients,except olives.
3 - Saute about 15 minutes until tender, turning occasionally to cook thoroughly.
4 - Serve hotorcold, garnished with olives, as accompaniment or appetizer.
Makes 10 servings