2 med onion - sliced
1 garlic - crushed (I use more)
4 T olive oil
1 tsp chili pepper (optional - can use 1/4 to 1/2 tsp cayanne)
2 C meat stock
2 med eggplant - diced
2 med zucchini - sliced
2 yellow peppers - cut into strips
2 red peppers - cut into strips
12 oz green beans - cut in half
1 tsp salt
pepper
3 T herbs - combine parsley, sage, thyme, rosemary

In large pot, saute onion and garlic in olive oil. Add chili pepper, salt, pepper, herbs and meat stock.
Add eggplant - Cook 2 minutes.
Add zucchini - Cook 2 minutes.
Continue adding veggies in order listed, cooking 2 minutes before adding next vegetable.
Cook uncovered over med heat, stir frequently. Cook approximately 25 minutes for crisp tenter. Cook longer if you prefer.