Linda's Ratatulli

1 each of the following Veggies
1 egg plant, washed, ends removed and you can pare it if you like. Cut into bite sized chunks and lightly salted (set this one aside while you do the "su chef"work on the rest of this)
1 medium sized or 2 smaller zucinine washed and ends removed, cut into bite sized chunks
1 medium red bell pepper, washed, seeded and cut into bite sized chunks
1 medium onion, pared, and chopped, you can use scallions, that would be fine as well
1 or 2 large garlic cloves
1 or 2 small carrots cut in small pieces
1/2 # portabella or button mushrooms, washed and cut up
2 medium ripe tomatoes (if you have to buy those mealy things at the store let them set on the counter for a day or so and they well get to be more health looking) washed and if you need them to be skinned and cut in to wedges
EVOO as needed
Lawry's or veggie seasoning

I usually do this during the summer but I have seen egg plant in the grocery store lately and the rest of it so I would say go for it. We do this many times during the week during the summer months. Den like it warmed over and will make a meal of it if given the chance.

In a large skillet over medium heat with a couple of tablespoons of EVOO, start out with those veggies that take the longest to cook, like the carrots if you wanted them, the garlic, onion to get the flavors started. Add in the pepper and the mushrooms followed by the zucinine and lastly the egg plant, rinsed of the salt if you like. Stir this well as the each layer of flavor is added. Be gentle, you aren't looking to mash the tender pieces. Season as you like, we like Lawry's and we also like McCormick's veggie seasoning or even Emerl's Essence. You can cover loosely if you want the flavors to sweat a bit but nothing too tight. Keep it light. If it starts to dry out at all add a bit more EVOO.
When the veggies are fork tender, you are ready to eat.