Anonymous Fri Oct 07 11:39:13 2005

1 tablespoon olive or vegetable oil

1/4 cup chopped onion (about

1 small)

1 clove garlic, crushed

2-1/4 cups coarsely chopped tomatoes

(about

3 medium)

2 cups 1/2-inch slices zucchini

(about

1 medium)

1/2 cup chopped green bell pepper

(about

1 small)

1/4 teaspoon salt

1/4 teaspoon pepper

1 small eggplant (about

1 pound) cut into 1/2-inch cubes

1 (10-1/2-ounce) can condensed

chicken broth

1 broth can water

Heat oil in Dutch oven over medium-high heat. Cook onion and garlic in oil about 3 minutes, stirring occasionally, until onion is tender. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until vegetables are crisp-tender. 6 servings