1/4	cup	canola oil
1/4	cup	canola oil margarine
3 lb.	5 oz	onions, sliced
2	Tbsp	garlic, minced
8	lbs	tomatoes, peeled, seeded and diced
6	lbs	eggplants, peeled and diced
5	lbs	zucchini, cut into 1/2 inch slices
1 lb.	4 oz	green pepper, julienned
1 1/2	tsp	salt
2	tsp	pepper

Put Canola Oil and canola margarine in deep skillet. Sauté onions and garlic over medium heat until golden. In a large, heavy pan, layer the ingredients as follows: half each of the tomatoes, then eggplant, zucchini, peppers, onions and garlic. Repeat with second layer. Simmer covered, over low heat, 35 to 45 minutes. Uncover and continue to cook 10 minutes longer to reduce liquid. Serve hot or cold.

Makes 50 servings. (Source: Healthwise Quantity Cookbook)

Nutrient Analysis Per Serving: (Portion size 1/2 cup) Calories 40, Protein 1 g, Fat 2 g, Carbohydrate 5 g, Sodium 74 mg