Vegetable Stew - cooking recipe

Ingredients

1/2 c. light oil
3 cloves garlic, minced
1 onion, sliced thin
1 eggplant, diced
3 zucchini, sliced
1 green pepper, sliced
1 tsp. basil
1 tsp. oregano
1 Tbsp. crushed red pepper
salt to taste
pepper to taste
3 (14 oz.) cans Italian pasta-style tomatoes

Preparation

Saute garlic and onion in oil until clear.
Add eggplant and toss.
Add zucchini and peppers; cook 10 minutes.
Add all other ingredients and mix.
Simmer, covered, 1/2 hour, and uncovered for 1/2 hour.