1 Tbsp vegetable oil
2 1/2 cups sliced eggplant
2 cups sliced zucchini
1 onion, cut into wedges
2 cups diced tomatoes
2 cups plums, cut into wedges
2 tsp minced garlic
1 1/2 tsp basil leaves, crushed
1 tsp oregano leaves, crushed
1/4 tsp white pepper
Saute eggplant, zucchini, and onion in the oil for 15 minutes or
so until tender. Add everything else except the lemon. Cover, reduce
heat, and simmer for about 4 minutes, or until plums are tender.
Squeeze juice from lemon wedges on dish and serve immediately.