3 tbsp. olive oil
1/2 lb. onion, chopped
4 to 6 cloves of garlic, chopped
1 med. eggplant, cubed
2 lg. zucchini, thinly sliced
2 lg. tomatoes, cut in wedges
1 heaping tsp. sweet basil
1 (8 oz.) pkg. Mozzarella cheese, shredded

Saute chopped onion and garlic in olive oil until soft. Add eggplant and zucchini. Cook and toss until vegetables are soft. Add sweet basil and tomato wedges. Stir lightly and cook about 5 minutes longer. Add cheese and let melt on top.