Eggplant and Squash Stew

This is half Ratatouille and half Eggplant Caviar.
A good tasting vegetable stew to add to your menu.
I half peeled the eggplant liking to leave skin on.
I used baby kale and Spinach for the added flavor.

Ingredients:
2 tablespoons olive oil
1/2 large eggplant
1 yellow summer squash
1 green bell pepper
1 onion, peeled
1 pound mushrooms, sliced
1 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons sugar
2 cups mixed fresh greens
dash of salt or to taste
dash of ground black pepper
dash of garlic powder

Directions:
Slice eggplant, squash, pepper, mushrooms
and onion into serving size pieces.
In a large pot add olive oil and
all other ingredients, cover and simmer
for about 30 minutes until cooked through.
Serve plain, over cooked rice or noodles.