|Vegetable oil||1 Tablespoon|
|Diced eggplant||2 1⁄2 Cup (40 tbs)|
|Sliced zucchini||2 Cup (32 tbs)|
|Onion||1 , cut into wedges|
|Tomatoes||2 Cup (32 tbs), diced|
|California plums||4 , cut into wedges|
|Minced garlic||2 Teaspoon|
|Dried basil leaves||1 1⁄2 Teaspoon, crushed|
|Oregano leaves||1 Teaspoon, crushed|
Heat oil in large nonstick skillet over medium heat until hot.
Add eggplant, zucchini and onion; cook 15 minutes or until tender, stirring occasionally.
Add all remaining ingredients except lemon wedges.
Reduce heat to low; cover and cook about 4 minutes or until plums are tender, stirring occasionally.
Transfer to serving dish and squeeze lemon juice from wedges over top.