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