summer squash garden bonanza

Pick some squash. I used zuccinni, yellow crook-neck, and a green something-or-other.
Pick an eggplant and a cup or two of green beans.
Heat two tablespoons of oil on med-high heat.
Snap the ends off the beans, and add to the oil. Chop the squash into chunks, toughest first, tender squash into large chunks and add to pan. Stir a little. Squash should start to brown.
Add a teaspoon or so of salt, and another of garlic powder. Stir some more.
Chop the eggplant, and add to top. add a 1/4 cup of water and cover. When steam is shooting out, add a table spoon of your favorite pasta seasoning or pizza sauce seasoning. Stir it up and cover again. Let it get hot, about 1 minute.

serve with fresh tomato slices, and whole wheat toast. Sprinkle with mozzarella and pizza seasoning.