This is a lazy-September supper that we often eat with eggs and toast. It's a great way to use up whatever vegetables have gathered in your refrigerator. I often add broccoli florets, summer squash, or green beans, cut into bite-size pieces, to the mix.

4 servings

Ingredients
2 tablespoons olive oil
2 medium potatoes, cut into 1/2-inch pieces
Salt and pepper to taste
1 large eggplant (or 2 medium), cut into 1/2-inch pieces, salted for 15 minutes and drained
1 onion, peeled and chopped
2 red bell peppers, seeded and diced
1 clove garlic, chopped
1 teaspoon chopped fresh thyme or marjoram

Instructions
Heat oil in a large skillet over medium-high heat. Add potatoes; toss to coat with oil and season with salt and pepper. Cook, without turning, until lightly browned on one side; turn potatoes. Cook 2 more minutes, then push potatoes aside and add eggplant. Toss gently, then cook, without turning, until lightly browned on 1 side, about 2 minutes. Turn; add onion, bell pepper and garlic. Cook, stirring occasionally, until vegetables are tender, about 3 to 5 minutes. Add herbs, adjust seasonings, and serve.