1/2 c. water
1 large onion, quartered
1 large eggplant, cubed
1 zuchinni, sliced thickly
1 yellow squash, sliced thickly
4 medium sized fresh tomatoes, quartered or 1 lg. can stewed tomatoes
salt and pepper to taste

Put everything in a large skillet with a tight fitting lid and simmer on medium until tender, about 30 minutes. (check this frequently to make sure vegetables do not get mushy).

Goes nicely with Italian food or use as the main entre'.