1 sm. onion, thinly sliced
1 tsp. olive oil
1 clove garlic, mashed
3 1/2 c. peeled, cubed eggplant
1 1/3 c. sliced zucchini
2/3 c. yellow bell peppers
1/2 c. sliced mushrooms
1 sm. tomato, cubed
1 tsp. dried basil leaves, crushed
1 tsp. dried marjoram leaves, crushed
Dash of salt and pepper

Cook in stir-fry pan until tender. Sprinkle with Parmesan cheese. Serves 6.