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Sprinkle the diced eggplant with salt and set it aside. After about 20 minutes, rinse with cold water and pat dry with paper towels. Meanwhile, stem and seed the pepper and cut them into 1-inch strips. Dice the zucchini and slice the mushrooms.
Heat the olive oil in a large, heavy skillet. Saute the eggplant until lightly browned on all sides. Stir in the peppers and zucchini and saute for about 3 minutes. Add the mushrooms and garlic and stir-fry until the mushrooms are tender. Salt to taste and add cherry tomatoes as a garnish.
This recipe from Moosewood Restaurant.
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