2 med. zucchini
2 green bell peppers, cut in 1 inch pieces
2 med. onions, quartered
1 lg. garlic clove, minced
1/4 c. & 3 tbsp. olive oil
8 oz. lg. mushrooms, cut in half
1 lg. eggplant, cut in 1 inch pieces
1 (16 oz.) can stewed tomatoes, crushed
1 tsp. sugar
1 tsp. dried oregano
3/4 tsp. salt
1/2 tsp. black pepper
Bail leaves for garnish

Cut zucchini into 1/2 inch pieces. In a large saucepot, saute bell peppers, onions and garlic in 2 tablespoons oil; cook, stirring, until lightly browned (about 5 minutes). With slotted spoon, remove to medium bowl. To saucepot, add 1 tablespoon oil, zucchini and mushrooms; cook, stirring, until lightly browned, about 5 minutes. With slotted spoon, remove to bowl with other vegetables. Add remaining oil and cook eggplant, until lightly browned. Return all vegetables back to pot. Stir in tomatoes, sugar and remaining spices. Bring to a boil and reduce heat; simmer 10 minutes. Garnish with basil. 170 cal.