Heat olive oil in a large skillet.

Add mashed garlic and thinly sliced onions to the skillet.

Cook until the onions are tender, but not brown.

Layer the zucchini slices in the skillet, sprinkling with monosodium glutamate, salt, and pepper.

Layer the cubed eggplant in the skillet, sprinkling with monosodium glutamate, salt, and pepper.

Layer the peeled and quartered tomatoes in the skillet, sprinkling with monosodium glutamate, salt, and pepper.

Layer the blanched green pepper strips in the skillet, sprinkling with monosodium glutamate, salt, and pepper.

Layer the sliced okra pods in the skillet, sprinkling with monosodium glutamate, salt, and pepper.

Cover the skillet and cook over low heat for about 20 minutes.

Uncover the skillet and continue cooking at a simmer until most of the liquid has evaporated, about 15 minutes or less.

Serve hot or cold.

Sprinkle grated Parmesan cheese over the top before serving, if desired.

Refrigerate leftovers for up to a few days.