1 med. eggplant, diced
2 lg. sliced onions
2 lg. crushed cloves of garlic
3-4 lg. zucchini
1 tsp. basil
Olive oil
Salt and pepper
1 (28 oz.) can tomatoes, cut up

Saute onion and garlic until limp. Add other vegetables, stir fry. Add tomatoes and seasonings. Cook 1 hour slowly, remove cover. Boil fast until sauce is thick.