Mushroom Vegetable Mix

• 3 Tbsp. salad oil
• 1 medium eggplant, peeled and cut in 3/4-inch cubes
• 1 clove garlic, minced
• 1/4 tsp. crushed dried oregano
• 8 oz. mushrooms, quartered
• 1 small onion, sliced thin
• 1 small green pepper, cut in strips
• 1 small zucchini, 1/2 inch slices
• 1 Tbsp. chopped fresh basil or 1 tsp. dried crushed basil
• 1/2 tsp. salt
• dash of pepper
• 2 medium tomatoes, in wedges

1. In 10-inch skillet, over medium heat, in hot oil, cook eggplant with garlic and oregano 4 minutes, stirring occasionally.
2. Add remaining ingredients, except tomatoes.
3. Reduce heat to low, cover; simmer 15 minutes.
4. Add tomatoes, simmer 5 minutes or more until vegetables are tender, stirring occasionally.
5. Makes about 4 1/2 cups or 6 servings.

salad oil, eggplant, clove garlic, oregano, mushrooms, onion, green pepper, zucchini, fresh basil, salt, pepper, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=588923 (may not work)