1 tablespoon 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 teaspoons minced garlic
1-1/2 teaspoons basil leaves, crushed
1 teaspoon oregano leaves, crushed
1/4 teaspoon white pepper
lemon wedges
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.