1/3 c. onion, chopped
1 clove garlic, minced
2 tbsp. vegetable oil
1 sm. eggplant, peeled & cut into 1/2 inch pieces
1 med. zucchini, thinly sliced
1/3 c. green pepper, chopped
1 (12 oz.) bottle Heinz chili sauce
1/2 c. water
1 tbsp. lemon juice
1/2 tsp. dried basil
1/2 tsp. salt

Saute onion and garlic in vegetable oil in 3-quart saucepan until onion is tender. Stir in remaining ingredients. Cover; simmer 20 minutes, stirring occasionally until vegetables are tender. 6 servings (about 4 cups).