3 tbsp. light olive oil
1 tsp. Lawry's salt
1 lg. onion cut in 1/2 inch slices
1 med. eggplant, unpeeled, cut in 1 inch cubes
1 c. sliced celery
1 med. size green pepper, cut in 1 inch squares
2 beef Bouillon cubes
1/4 c. hot water
1/2 tsp. each of basil leaves and oregano leaves
1/8 tsp. pepper
1 med. sized tomato, peeled and cut in wedges
1/2 c. grated Parmesan cheese

First prepare all the vegetables and then add them to the pan in sequence. Heat oil in large frying pan over medium heat (325 degrees in electric frying pan). Add Lowry salt, onions and eggplant, stir well, cover and cook for 8 minutes, stirring often. Stir in celery and green pepper, cover and cook for 5 minutes longer, stir often or until vegetables are done to your liking. Dissolve Boullion cubes in water and stir into vegetables, cover pan and cook for 1 minute. Sprinkle cheese over tomatoes, cover pan and cook for 1 or 2 minutes until cheese is melted. Serve hot or cold. As appetizers or vegetables or maindish with hot Italian bread.