Heat the oil in a large skillet over high heat. When the oil is hot, add the remaining ingredients and stir-fry for 5 to 8 minutes or until the vegetables are tender. Remove from the heat and serve.
Yield: about 2 cups
3 tablespoons olive oil
1 cup peeled and diced eggplant (1/2-inch dice)
1/2 cup chopped onions
1/2 cup diced yellow squash (1/2-inch dice)
1/2 cup diced zucchini (1/2-inch dice)
1/2 cup peeled, seeded, and chopped Italian plum tomatoes (about 2)