1/2 c. olive oil
1 lg. onion, sliced
2 cloves garlic, chopped
1 or 2 green peppers, seeded & cut in thin strips
1 lg. eggplant, diced
4 sm. zucchini, cut in 1/4" slices
8-10 very ripe tomatoes, peeled, seeded & chopped or 2 c. canned Italian plum tomatoes
1 tsp. basil
1 1/2 tsp. salt
1 tsp. freshly ground pepper

Saute onion and garlic in the oil in a deep saucepan or kettle. When onion is just transparent, add peppers, eggplant, and zucchini and blend well. Reduce the heat, cover the pan and let it cook down 7 or 8 minutes or until the eggplant is beginning to soften. Add the tomatoes and seasonings and continue simmering, covered, for 10 minutes. Remove the cover and let the mixture cook down, stirring it often so it will blend. The vegetables should remain somewhat intact while the whole is well mixed and blended. Correct the seasonings. Serve very hot, or serve cold with lemon juice or vinegar and additional oil. The dish may be made the day before and reheated or served cold.