3 tbsp. olive oil
1 lg. red onion, thinly sliced
1 clove garlic, finely chopped
1 med. size eggplant, peeled & cut into 1" thick pieces & diced
3 sm. zucchini, trimmed & cut into 1/2" rounds
1 med. sized sweet green pepper, halved, seeded & cut into 1/2" strips
1/4 c. chopped fresh basil or 4 dried leaves
2 lg. tomatoes, cored & cut into wedges
Salt & pepper to taste

Combine oil, onion and garlic in a 2 quart microwave safe bowl. Microwave on high for 2 minutes. Stir in eggplant, zucchini, green pepper, basil and pepper, cover dish tightly. Microwave the vegetables on high for 3 minutes, stir in the tomatoes, recover the dish and microwave on high for 1 minute, salt to taste. Freezes very well and makes a good soup base.