Mixed Vegetable Skillet - cooking recipe

Ingredients

6 Tbsp. salad oil
2 medium zucchini, sliced diagonally 1/4-inch thick
1 onion, thinly sliced
2 tomatoes, cut into wedges
1/4 tsp. dried basil leaves
minced parsley for garnish
1 small eggplant (3/4 lb.), peeled and sliced 1/4-inch thick and halved
1 green pepper, seeded, cut into strips
1 large garlic clove, minced or pressed
1/2 tsp. salt
1/4 tsp. black pepper

Preparation

Preparation: Heat 4 tablespoons oil in large heavy skillet. Add eggplant. Fry, turning once or twice, until lightly browned and tender. Remove. Set aside.