Mediterranean Vegetables

Benson spit out all the peas in his doggie food!

2 large cloves garlic, minced

1 large onion, cut up (1 cup)

¼ c. oil (olive, preferably)

1 medium eggplant, cubed (4 cups)

2 medium zucchinis, sliced ¼” thick (3 cups)

2 medium ribs celery, sliced (1 cup)

1 medium green pepper, cut in strips (1 cup)

1 can (16 oz.) tomatoes, broken up

1 t. each basil and salt

½ t. pepper

In large skillet, cook garlic and onion in oil, stirring occasionally, until tender. Add remaining ingredients. Cover and simmer 30-40 minutes, stirring occasionally. Vegetables should be very tender and most of liquid evaporated. Serve hot, warm, or chilled. Serves 4.