Vegetable Medley

Ingredients

• 1 small (about 1 pound) eggplant, cut into 1-inch cubes
• 2 cups fresh mushrooms, halved (6 ounces)
• 1 medium red sweet pepper, cut into bite-size strips
• 1 medium red onion, sliced
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 2 teaspoons snipped fresh sage or 1 teaspoon dried sage, crushed
• ¼ teaspoon salt
• ¼ teaspoon black pepper

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