Mushroom Vegetable Mix - cooking recipe

Ingredients

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

Preparation

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