1 med. onion, finely chopped
1 garlic clove, very finely chopped
1/3 c. olive oil
1 1/2 lbs. peeled, cubed eggplant
2 med. zucchini, sliced
3 green peppers, cut in strips
1 tsp. salt
1/8 tsp. fresh ground pepper
1 1/2 tsp. basil
6 ripe tomatoes, peeled and seeded or 20 oz. can solid pack tomatoes

Saute onion and garlic in olive oil until soft. Add eggplant and zucchini; toss well. Add the green peppers, salt, pepper, and basil; simmer, covered, until vegetables are soft. Add the tomatoes and let them cook down with the other vegetables until the ratatouille is thick and well blended.