Eggplant shiitake with tomato

1 eggplant, sliced into 1 inch steaks
1 Tbs peanut oil.
1 tsp balsamic vinegar.
1 large ripe tomato, finely chopped.
2 shiitake mushrooms thinly sliced.
6 chopped basil leaves.
2 scallions, thinly sliced.
Sprigs of parsley.

Pre heat the oil in a skillet.
Sauté the mushrooms for 2 minutes then brown the eggplant{about 3 min per side].
Add the other ingredients and cook for another 3 minutes
serve and garnish with parsley