1 1/2 cups eggplants, peeled and diced
1/2 cup onions, thinly sliced
1 clove garlic, minced
3 tablespoons olive oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1 1/2 cups zucchini, sliced
1 (16 oz.) can tomatoes, stewed
1 teaspoon salt
1/4 teaspoon Italian seasoning
1 (7 3/4 oz.) can mushrooms
dash pepper
Place eggplant, onion, garlic and oil in a 2 quart casserole. Cook in microwave oven 5 minutes. Cut peppers into 1/2 strips. Mix peppers and zucchini with eggplant mixture. Add seasonings to tomatoes. Mix with vegetables. Cook in microwave oven 8-10 minutes. Let stand 5 minutes.
*You can use vegetable soup in place of tomatoes and cut corn off the cob and add to the casserole.
4 Servings