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

Recipe Method
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