Dear Folks, Obviously my mind set this evening has been on food. As a result I was reminded of a recipe that I wrote down that my husband at the time briefly spelled out for me. He was very Italian (both his parents were born in Italy) and he was a magnificent Italian cook. He called the recipe gagutsa. Note: when I later asked his older sister if she knew what gagutsa was, she told me she had never heard of it nor of the word. It was obvious that he had made up the word himself. Nonetheless, every time my husband made it, it was so scrumptious that I eventually persuaded him to give me the recipe. This is how it went. (Note: you'll notice that there was a lot of oil involved in the making): 3 zucchini, sliced in 1/2 lengthwise and chuncked 3 potatoes, chunked 2 medium onions, chuncked 1 medium eggplant, pealed and chunked 1 can tomatoes 1 can tomato sauce garlic, salt, oregano, pepper and basil Cook potatoes in LOTSA oil, no lid, large frying pan. MEANWHILE, cook (brown) squash and onions in separate frying pan in a fair amount of oil. When potatoes are done add squash and onions to potatoes until squash is done. Add tomatoes, sauce and spices and simmer. MEANWHILE brown and cook eggplant in frying pan with lotsa oil. Add to mixture. Now if any or many of you are gasping at the amount of oil that all of the vegetables were soaking up, you have every right to be. The end result may have been a cholesterol nightmare but let me tell you, there ain't nothin' in this world that is more delicious than gagutsa. vee