Vegetable Medley - cooking recipe

Ingredients

1 medium eggplant
1/2 green bell pepper
1 yellow squash
2 Tbsp. salt
2 cloves garlic
1 c. pitted black olives
red wine vinegar
5 plum tomatoes
1/2 red bell pepper
1/2 red onion
2 Tbsp. olive oil
1 tsp. African cayenne pepper
1 c. fresh Parmesan cheese

Preparation

Wash and cut up eggplant into 1-inch cubes.
Sprinkle with salt and place in a colander to drain at least 1 hour, then rinse. Cut plum tomatoes into 1/2-inch cubes.
Julienne green and red bell peppers, and red onion.
Crush the garlic.
Cut squash into bite sized rounds.
Place oil in a hot skillet over medium heat. Saute the eggplant until just tender, about 15 minutes, stirring occasionally.
Add onions, garlic, peppers and squash.
Simmer 10 minutes, stirring occasionally.
When veggies are tender add tomatoes, red wine vinegar and black olives.
Simmer just enough to heat tomato and olives.
Garnish with Parmesan cheese.