Stewed Eggplant and Zucchini

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2 medium onions, sliced
1/4 cup olive oil
2 medium zucchini, sliced
1 medium eggplant, cubed
1 medium yellow squash, sliced
2 cloves garlic, minced
1/2 teaspoon oregano
1 jar spaghetti sauce, (14 ounces)
lemon slices

In a large skillet, sauté onions in olive oil until translucent. Add zucchini, eggplant, yellow squash, garlic and oregano. Sauté until vegetables are tender. Add sauce; simmer 5 minutes, or until heated through. Serve hot or cold with lemon.

Serves 4-6.

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