Stir-fried Eggplant and Bell Peppers with Mushrooms

Rinse the peppers, cut in half, remove seeds and cut into wedges. Peel the onions and cut into wedges. Clean mushrooms and cut in half. Rinse the spinach and spin dry. In a wok, heat 2-3 tablespoons oil and stir-fry the eggplant over high heat. Then add the bell peppers and finally the mushrooms. Place vegetables in a bowl, season with salt and pepper and keep warm in the oven at 50°C (approximately 120°F). Add 1-2 tablespoons of oil to the still-hot wok and fry the onions vigorously, then add the tomatoes and 150 ml (approximately 5 ounces) of water. Bring to a boil briefly. Season with salt, pepper and 1/2 teaspoon chili powder. Spread the spinach on plates and sprinkle with the tomato-onion sauce, then distribute the other vegetables over it. Sprinkle with plenty of pine nuts and serve garnished with fresh basil and grated Parmesan cheese.