4 tbsp. oil
1 med. minced onion
1/3 c. minced green pepper
1 c. minced celery
1 3/4 c. canned tomatoes
1 med. eggplant or zucchini
2 tsp. sugar
1/2 tsp. sweet basil
1 bay leaf
1 clove garlic

Cut eggplant in 1/2 inch cubes or slice the zucchini. Saute onion, green pepper and celery in oil. Add tomatoes and bring to boil. Add eggplant (or zucchini) and seasonings. Pour mixture into oiled casserole dish. Bake at 350 degrees for 15-20 minutes. Top with garlic croutons.