Margaret'S Stir-Fry Vegetables - cooking recipe

Ingredients

1 Tbsp. vegetable oil
1 medium onion, sliced
2 cloves garlic, minced
8 medium mushrooms, halved
1 small yellow or red pepper, cubed
2 c. cubed (1/2 inch pieces) unpeeled eggplant
1 small zucchini, sliced
2 tomatoes, cut in wedges
1/2 tsp. each dried thyme & basil
Salt and pepper

Preparation

In large nonstick skillet, heat half of oil over medium heat. Add onion, garlic, mushrooms and sweet pepper and stir-fry until tender, about 4 minutes.
With slotted spoon, remove to side dish and set aside.
Heat remaining oil in skillet, add eggplant, zucchini and stir-fry 4 minutes, until tender.
Return mushroom mixture to pan.
Add tomatoes, thyme and basil.
Cover and simmer for 5 minutes.
Add salt and pepper to taste.