2 minced garlic cloves
1 thinly sliced onion
1/2 c. olive oil
1 med. eggplant, diced
3 med. sliced zucchini
1 sliced green pepper
1 (29 oz.) can Italian style tomatoes
1 tsp. basil or oregano
Salt and pepper to taste

Saute garlic and onion in oil until clear. Add eggplant and toss. Add zucchini and pepper and cook for 10 minutes. Add remaining ingredients and simmer covered for 30 minutes. Uncover and simmer 30 minutes.