Summer Vegetable Saute 
In a hot wok or cast iron pan, saute in olive oil until tender:
1 - 2 japanese eggplant, sliced (optionally peeled)
2 cloves  garlic, minced
2 T fresh basil, chopped
Transfer the eggplant to a bowl, cover it and get the saute pan very hot. Toss in: 
1 onion, quartered
and cook, stirring only a few times, for a minute or two. Add them to the bowl.
  Saute briefly:
1 - 2 red bell pepper, sliced or chopped
and add to the bowl.
Add a little more oil to the pan and saute:
1 c corn, preferably white corn, cut fresh off the cob
Heat for just one minute, stirring frequently, then add the rest of the cooked vegetables. Place on top of the vegetables, without stirring in:
2 tomatoes, quartered
Sprinkle with:
1 - 2 T balsamic vinegar
1 - 2 T red wine
and immediately cover the pot. Turn down the heat and let the mixture steam for a minute or two. Serve immediately, plain or over rice.
Notes & Variations:
  1. There are endless variations to this recipe, but of course the best ones involve vegetables picked fresh from your garden. The above method works very well to ensure that the vegetables are not over-cooked, but you can also cook everything in one pot if you add ingredients in order of cooking time.
  2. You can toss in some shelled prawns at the last minute. Also, try adding a pan-grilled piece of arrachera (steak used to make carne asada) or other thinly-sliced beef, chopped into bite-size pieces.