Ingredients

1 Italian Or Globe Eggplant Cubed

2 Yellow Squash Cubed

1 Zucchini Cubed

12 White Mushrooms Sliced

1 Can (12oz) Diced Tomatoes (I like the one in Italian seasoning but plain works too)

2 Jalapenos Diced

1 Red Pepper Diced

2 Tablespoons Italian Seasoning

4 Cloves Garlic Smashed

3 Tablespoons Olive Oil

Salt And Pepper To Taste

Slow Cooker Version Combine all the ingredients and add extra water to cover if necessary. Cook on low for 8; or high for 4. Every hour stir the mixture.

Oven Version Combine all the ingredients in an oven safe dish and cook at 350 for 2 hours covered and 1 hour uncovered.

Stove Top Version 1. In a large pot on medium heat, add the olive oil and garlic. When the garlic becomes fragrant add the mushrooms and red pepper. 2. Once the mushrooms have becomes slightly soft add the jalapenos, eggplant, squash, and zucchini. Mix well and let sit for a few minutes before adding the Italian seasoning. 3. Add the tomatoes and mix well. Turn the heat to low and cook for another 30min or until the vegetables reach your preferred level of doneness.

This can be eaten as a hearty stew, on top of rice, or my favorite with a large piece of garlic bread.