1 lg. or 2 med. onions
4-7 cloves garlic
5 or more tbsp. vegetable oil or olive oil
1 lb. eggplant
Assorted vegetables in season
1-2 baking potatoes
1-2 med. sweet potato
1-2 zucchini, sm. to med. or yellow squash
1 green pepper or red pepper
1/2 to 1 lb. mushrooms
8 oz. tomato sauce
Lemon pepper
Oregano
Basil
Salt to taste (optional)

Use large electric fry pan, wok, or large skillet. Prepare vegetables first. Wash and scrub. Leave skins on and slice onions into 1/2 moons and saute in medium heat; do not brown. Peel garlic and press into pan or mince. Add eggplant sliced 1/2 inch thick into bite-size pieces. Slice and add potatoes. Saute 5-10 minutes, adding spices generously.

Cover vegetables with basil, oregano and lemon pepper and mix around so oil covers all. Next, slice squash and add. Then slice green pepper and mushrooms. Again, add generous helpings of spices over all the vegetables and stir. (Don't be afraid to add spices.) Make sure oil covers vegetables. You may need to add a bit more. Serves 6.

Saute 5 minutes or so and add tomato sauce, stir throughout. When potatoes and eggplant are slightly soft, add spice and/or salt to taste. Saute a minute or 2 more and dish is done.