Colorful Mixed Vegetables

Instructions

1. Prepare the vegetables by washing the eggplant, carrots, cucumber, and baby corn under cold water.
2. Cut the eggplant into 1-inch cubes, chop the carrots, slice the cucumber, and halve the baby corn.
3. In a large skillet, melt the butter over medium heat.
4. Add the eggplant and carrots to the skillet, and sauté for about 5 minutes, until they start to soften.
5. Add the cucumber and baby corn to the skillet, and continue to sauté for another 5 minutes, until all vegetables are tender but still crisp.
6. Season with a pinch of salt and pepper to taste. Serve warm as a colorful side dish.