1 quart canned light-colored tomatoes
1 large sweet onion, rough chopped
1 yellow sweet pepper, rough chopped
3 T olive oil
1 large eggplant, rough chopped
1 large yellow summer squash, rough chopped
salt and pepper to taste
If using home canned maters, put them in a pan and boil for 15 minutes as a safety precaution. Set to the side.
Saute the onion and sweet pepper in the olive oil in a large dutch oven over medium heat until the onion is soft and translucent. Pour in the maters and add the eggplant and summer squash. Cook at a fast simmer until everything is soft and melded together. Add salt and pepper to taste. Excellent with some crusty bread and butter or over brown rice.