Ingredients
1tbs olive oil
1 cup small broccoli florets
1 cup cremini mushrooms
1 medium carrot, peeled and sliced thin
1 cup eggplant, peeled and diced (see note)
2 green onions, cut into 1/2 inch pieces, including the stems
1 medium potato, cooked and sliced
2 ripe plum tomatoes, chopped
2 tbs fresh lemon juice
1/2 cup dry white wine
1/4 cup tomato juice
1 tsp dried oregano
Preparation
Heat oil over medium-high heat in large skillet. Add all vegetables, except potatoes and tomatoes. Cook stirring gently and frequently, until tender crisp, about 8 to 10 minutes. Add potatoes and tomatoes. Continue to stir gently and frequently for an additional 3 minutes.
Combine lemon juice, tomato juice, wine and oregano in a small bowl and mix thoroughly.
Add sauce to skillet simmer until liquid begins to thicken, about 5 minutes.Serve immediately.
NOTE; Select smaller, younger eggplant and blot cubes with paper towels to remove moisture. don’t rinse the pieces because they absorb too much water.
