Garden Ratatouille

(submitted by bob)

1 Tbsp olive oil

2 1/2 Cups eggplant, cut in 1/2 inch cubes

1 large onion, chopped in 1/2 inch cubes

2 large sweet peppers, chopped

2 Cups quartered tomatoes

3 Cups sliced summer squash (zucchini, crookneck, or any combination)

1 tsp oregano leaves

1/2 tsp garlic powder

salt, black pepper, and cayenne pepper (optional) to taste.

Saute onions in olive oil. Add green peppers, tomatoes and squash; saute until heated. Add eggplant. oregano, garlic and spices. Cook very slowly in covered dish about 15 minutes longer. Serve with rice or potatoes.

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