• 1 medium egg plant
• 1 medium summer squash
• 1 green pepper
• 2-3 tomatoes, sliced
• ½ C water (if vegetables not juicy)
• dash of salt, pepper, cinnamon
• handful of grated Swiss or Parmesan cheese
• oil

Cut egg plant, squash and pepper in walnut-sized pieces (squash and egg plant may be substituted for each other). Saute in salad oil. Sprinkle with salt, sugar, cinnamon. Add tomatoes, and water if needed. Cover and cook over slow heat 20-30 minutes. Add cheese, cover and cook for five minutes.