1. Dice the eggplant and place in a bowl and add just enough water to cover and add 2 teaspoon salt and let soak for 20 minutes and the drain off. This will take away bitterness.
Sauté the onion and garlic in the olive oil until translucent about 3-4 minutes in a large 4 quart sauce pan or dutch oven.
2. Add the peppers, mushrooms, eggplant, tomatoes and squash, dry oregano and sauté with a moderate heat for approximately 5 minutes.
3. Add stock and crushed tomatoes and sugar cook for 15 minutes or until tender not mush:)
Add fresh herbs and seasonings.
