1 sm. eggplant
2 tbsp. vegetable oil
1 clove garlic, minced
1/2 c. onion, chopped
1 green pepper
1 1/2 lbs. zucchini
2 lbs. tomatoes, chopped
1/4 tsp. pepper
1 tsp. fresh basil
1 tbsp. olive oil

Peel and cut the eggplant into 1-inch slices. Place slices on a paper towel; sprinkle with salt. Cover with another paper towel and place a plate on top. Let them stand for about 30 minutes to drain, then cut the eggplant slices into cubes.

Put the vegetable oil into a casserole or skillet; saute garlic and onion. Chop the green pepper after removing the seeds. Peel the zucchini and cut into 1/2 inch slices. Combine the garlic and onion with layers of other vegetables; add pepper and basil.

Drizzle olive oil over the vegetables. Bring the mixture to a boil; cover and reduce the heat. Simmer until the vegetables are just tender, about 25 to 30 minutes. During the cooking, stir occasionally and carefully so that each vegetable keeps its form. Serve hot or cold. Serves 6.