2 sm. zucchini, cut in 1/4 inch slices
1 sm. eggplant about 3/4 lb.
2 tbsp. olive oil
1 med. onion, quartered and cut into thin strips, about 3/4 c.
1 or 2 cloves garlic, minced
1 med. green pepper, quartered and cut crosswise into thin strips
1 (16 oz.) can Italian style peeled plum tomatoes
3/4 tsp. salt
1/4 tsp. pepper
1 tsp. basil
1 tbsp. wine vinegar

Discard stem end of eggplant; lean unpeeled and cut into 1 inch cubes. In large skillet heat oil, add onion and garlic, cook gently, stirring often until garlic is golden brown and onion is wilted. Add eggplant and remaining ingredients.

Cover and simmer, stirring often and breaking up tomatoes until eggplant is cooked through and translucent (about 30 minutes). Eggplant should still hold its shape. Serve hot or cold.