Eggplant and Summer Squash Stew

Ingredients

 * 3 tbsp. olive oil 3 garlic cloves, crushed
 * 1 large pepper (sweet, not hot), sliced
 * 1 medium zucchini, sliced
 * 1 medium yellow squash, sliced
 * 1 medium eggplants, peeled & cubed
 * 1 potato, peeled & cubed
 * 1 large can (24 - 28 ounces) tomatoes, cut up and save the juice
 * 2 tsp. sugar (optional)
 * 1 tsp. oregano or basil
 * salt/pepper

Directions

 * 1) Heat oil; add garlic and saute for 2-3 minutes until softened.
 * 2) Add all of the vegetables, tomatoes, and sugar.
 * 3) Mix thoroughly.
 * 4) Bring the mixture to a boil, then lower the heat and let simmer for 30 minutes.
 * 5) Add the seasonings to taste.
 * 6) Simmer 15 minutes more. Let cool.
 * 7) Top with grated cheese, if desired.

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