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Ingredients You'll Need

1 medium eggplant
3 medium potatoes
1 large green bell pepper
2 medium zucchini
1 large onion
2 cloves garlic, minced
2 large cans (28 ounces each) stewed tomatoes
3/4 cup olive oil
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon Oregano
1 tablespoon parsley flakes


Peel and chop all vegetables into 1 inch cubes. Combine all vegetables and oil in a large skillet and cook low heat for 1 hour.

Serve with garlic toast.

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