|Olive oil/Salad oil||3 Tablespoon|
|Onion||1 Large, cut in 1/2-inch slices|
|Eggplant||1 Medium, cut in 1/2-inch cubes (Unpeeled)|
|Basil leaves||1⁄2 Teaspoon|
|Oregano leaves||1⁄2 Teaspoon|
|Sliced celery||1 Cup (16 tbs)|
|Green pepper||1 Medium, seeded and cut in 1-inch squares|
|Tomato||1 Medium, peeled and cut in wedges|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Place wok over medium heat.
When wok is hot, add oil.
When oil is hot, add onion and eggplant; stir-fry for about 30 seconds or until vegetables are coated with oil.
Add water; cover and cook for about 8 minutes, stirring often.
Stir in basil, oregano, pepper, celery, and green pepper; cover and cook, stirring often, for about 5 minutes longer or until vegetables are tender-crisp.
Arrange tomato wedges on top, cover wok, and cook for about 1 minute.
Sprinkle cheese over; cover wok for about 1 minute to melt cheese; then serve.