1 Lb tenderloin beef
2 tbsp olive oil
1 tbsp balsamic vinegar
1 Sm lemon salt and ground black pepper

Wash all vegetables well. Cut eggplant into large slices and slice tomatoes into quarters. Cut zucchinis into ¼ inch slices, the peppers into ¼ inch strips. In a large pan, heat olive oil. Saute chopped onions for 1-2 minutes. Add all the sliced vegetables and garlic. Season with salt and pepper and stir-fry for about 5 minutes. Cover and let it cook over low heat for about 45 minutes to an hour. (stirring occasionally) Serve hot off the pan. Serves 4

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