Vegetable Medley

Directions

1. 1
   Wash and cut up eggplant into 1-inch cubes.
2. 2
   Sprinkle with salt and place in a colander to drain at least 1 hour, then rinse. Cut plum tomatoes into 1/2-inch cubes.
3. 3
   Julienne green and red bell peppers, and red onion.
4. 4
   Crush the garlic.
5. 5
   Cut squash into bite sized rounds.
6. 6
   Place oil in a hot skillet over medium heat. Saute the eggplant until just tender, about 15 minutes, stirring occasionally.
7. 7
   Add onions, garlic, peppers and squash.
8. 8
   Simmer 10 minutes, stirring occasionally.
9. 9
   When veggies are tender add tomatoes, red wine vinegar and black olives.
10. 10
    Simmer just enough to heat tomato and olives.
11. 11
    Garnish with Parmesan cheese.