2 tsp oil
2 cups chopped red peppers
1 cup chopped onion
3 cups eggplant, peeled, chopped
2 cups sliced mushrooms
5 cloves garlic, crushed
1 T dried basil - or fresh
1 tsp dried rosemary, crumbled
1/'2 tsp dried thyme
2 cups vegetable broth - or 2 cups water and 2 tsp veg. bullion
2 T cornstarch
salt and pepper
Heat oil in large nonstick skillet over medium heat. Add red peppers and onion. Cook 5 min. stirring frequently.
Add remaining vegetables and herbs to skillet. Cook, stirring frequently, 10 to 15 min. until eggplant is tender.
Combine broth and cornstarch in a small bowl. Stir to dissolve cornstarch. Add to skillet. Continue to cook, stirring until mixture comes to a boil. Continue to cook and stir 1 minute.
Add salt and pepper to taste.
(Leftovers are good on baked potatoes!)