1 can italian spiced peeled, stewed tomatoes
1 yellow squash
1 medium eggplant, peeled
1 large onion
1 large garlic clove, crushed
salt, pepper, and parsley to taste
Cut up all vegetables into thick slices. Put into a large stew pot with tomatoes. Cover and simmer over medium for 20-30 minutes, stir halfway through. Serve immediately.