Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          tomato juice
   2      pounds        zucchini -- sliced
   2      cloves        garlic
     1/2  small         green pepper -- chopped
   8      ounces        cooked egg plant -- cut into 1/8"
                        -- wedges
   8      ounces        cherry tomatoes -- halved

Preparation:

In a saucepan, combine 1 cup of tomato juice, zucchini, garlic and pepper. Cook over low heat for 30 minutes; add eggplant, tomatoes and rest of juice. Cook 5 minutes longer or until heated through.