2 1/2 tb Olive oil
1 sm Onion, cut in slivers
1    Clove garlic, minced
1    Japanese eggplant sliced
-1/2 inch thick
1 md Zucchini sliced 1/2
-inch thick
1/2 md Sweet red, green or yellow
-pepper cut in slivers
1/2 c  Sliced mushrooms
1 md Tomato diced
1 tb Minced parsley
1/2 ts Dried leaf basil
Salt
Freshly ground pepper

Het a 10-inch skillet over medium heat. Add 2 Tablespoons olive oil,
onion, garlic, eggplant, zucchini, sweet pepper and mushrooms. Saute until
onion is translucent adding more oil if necessary. Add tomato, parsley,
basil and season to taste with salt and pepper.

Cover and simmer 10 to 15 minutes. Remove cover, bring to slow boil and
cook until juices evaporate and oil reappears in bottom of pan. Serve hot,
at room temperature or cold. Makes 2 servings.