1 tb Olive Or Vegetable Oil

      1 sm Onion; Chopped, About 1/4

           -Cup
      1 lg Garlic Clove; Crushed

      1 sm Eggplant; About 1 Pound, Cut

           -Into 1/2-Inch Cubes
      3 md Tomatoes; Coarsely Chopped

           -About 2 1/4 Cups
      1 md Zucchini; Cut Into 1/2-Inch

           -Slices, About 2 Cups
      1 sm Green Bell Pepper; Chopped

           -About 1/2 Cup
    1/4 ts Salt

 10 1/2 oz Condensed Vegetable Or

           -Chicken Broth
 10 1/2 oz ;Water

  Heat the oil in a Dutch oven, over medium high heat, and cook the onion and
  garlic for about 3 minutes, stirring occasionally, until the onion is crisp
  tender.  Stir in the remaining ingredients and heat to boiling. Reduce the
  heat, cover, and simmer about 10 minutes or until the vegetables are crisp
  tender.
  Nutrition Information Per Serving:
  Calories:  80        Protein:   3 Grams      Carbohydrates  10 Grams Fat: 3
  Grams  Cholesterol O Milligrams  Sodium 260 Milligrams Potassium 480
  Milligrams
  Posted by Rich Harper