1 sm. onion, thinly sliced vertically & separated into strips
1 tsp. olive oil
1 clove garlic, minced
3 1/2 c. (1/2") peeled, cubed eggplant
1 1/3 c. sliced unpeeled zucchini
2/3 c. yellow bell pepper strips
1/2 c. sliced fresh mushrooms
1 sm. tomato, cut into 1" pieces
1 tsp. dried whole basil leaves
1 tsp. dried whole marjoram leaves
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. grated Parmesan cheese

Combine first 3 ingredients in a 2 quart glass measure; cover with heavy duty plastic wrap and vent. Microwave at High 2 minutes.

Add eggplant and zucchini; cover and microwave at High 6 minutes, stirring once. Add bell pepper, cover and microwave at High 4 minutes.

Stir in mushrooms and next 5 ingredients; cover and microwave at High 2 to 3 minutes or until mushrooms are just tender. Drain well; place in a serving bowl and sprinkle with cheese. Serve warm. Yield: 6 servings (about 45 calories per 1/2 cup serving).