Ingredients

2 medium onions (about 1/2 pound), peeled and cut into 8 pieces
1 small eggplant (about 1/2 pound), cut into 1-inch cubes
1 mushroom zucchini (about 1/4 pound), cut into 1-inch cubes
1 medium yellow summer squash (about 1/4 pound), cut into 1-inch cube

Cooking Instructions

In a large deep microwave safe casserole, place onions, eggplant, zucchini, summer squash, red bell pepper, and jalapeno. Drizzle with olive oil; stir to distribute oil. Cover and microwave on high 10 minutes, stirring twice during cooking. Remove cover and stir in tomatoes, oregano, cumin, pepper, and tomato paste. Microwave, uncovered, on high 12 to 15 minutes, until vegetables are tender. Stir in salt and cilantro. Let sit for at least 30 minutes before serving to allow flavors to blend.
 
 
 "Jesus *said to them, "My food is to do the will of Him who sent Me and to accomplish His work." (John 4:34)