2 tb Oil
4 md Squash, summer
4 Onions, green
1 Bell peppers
1 md Tomatoes
1 ts Salt, garlic
1/2 ts Chili powder
1 ts Sugar
Heat oil in large skillet. Wash, slice, and add squash. Thinly slice green onions and bell pepper and add. Cook until tender, about 15-20 minutes. Coarsely chop tomato and add to skillet with salt, chili powder, and sugar. Cook a few more minutes, just until tomatoes are soft. Serve over hot cooked rice. Recipe by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005