Ugandan Vegetable Casserole

Description
The variations possible with this colorful vegetable casserole are endless. Either make it with the vegetables listed here or substitute your own favorites.

Ingredients

 * 2 tablespoons vegetable oil
 * 1 small onion, sliced and separated into rings
 * 1 medium eggplant, unpeeled, cut into bite-sized pieces
 * 1 small sweet red pepper, cored and thinly sliced
 * 1 or 2 cloves garlic, peeled and crushed
 * 1 pound fresh spinach, cleaned and chopped, or 1 10-ounce package frozen chopped spinach, thawed
 * 1 small zucchini, peeled and sliced
 * 2 medium tomatoes, cut in wedges
 * 1/2 teaspoon salt
 * 1/4 teaspoon black pepper

Directions

 * 1) In a large frying pan, heat oil over medium-high heat for 4 to 5 minutes.
 * 2) Add onions to pan and stir-fry for 2 to 3 minutes. Continue to add vegetables to pan in order listed, stir-frying each 2 to 3 minutes before adding the next.
 * 3) Stir in salt and black pepper. Cover pan, reduce heat to low, and simmer 10 to 15 minutes or until vegetables are tender.
 * 4) Serve immediately.
 * 5) Serves 4 to 6.