Saute the green pepper, onion and garlic in olive oil until they start to soften.  Mix in the zucchini, yellow squash and eggplant and continue to saute, and add all of the dry spices.  Saute until eggplant starts to soften then add diced tomatoes with any juice in the can.  Keep on high heat until nearly boiling.  Then reduce to low simmer, cover and simmer for 20-30 minutes until vegetables are cooked, but not turned to mush.  Taste and add more spice, if desired.  Salt & pepper to taste.  Mix in cilantro just before serving.

Goes nicely with grilled meats!

Dan 2007