Vegetable Stir-Fry

Finely slice the eggplants and zucchini. If you wish, you can cut them in half.

Dice the tomato, bell pepper and onion.

Place a pot over high heat. Once heated, add the oil, spread and add the onion and bell pepper. Stir-fry for 5 minutes over medium heat.

Next, add the eggplant, zucchini and tomato.

Mix well and season with oregano, chopped basil, salt and pepper to taste.

Add the vegetable broth, cover and cook for 15 minutes, stirring constantly. Add more broth or water if required, but not too much.

Once the vegetables are cooked and the liquid has reduced, remove from the heat.

Serve hot on a plate.