Mixed Vegetable Skillet

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

Heat 4 Tbs. of the oil in large heavy skillet. Add eggplant. Fry, turning once or twice, until lightly browned and tender. Remove and set aside.

Heat remaining oil in same skillet. Add zucchini, green pepper, onion and garlic. sauté until tender stirring occasionally.

Toss in eggplant, tomatoes, salt basil and black pepper. Simmer about 5 minutes, tossing gently until hot. Cover and simmer 10 minutes.Good served with roasted or barbecued pork or beef and a hearty red California wine.

Serves 4

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