1 lg. eggplant, diced without peeling
1 lg. onion, diced
1/4 c. olive oil
2 or 3 cloves of crushed garlic
2 squash or zucchini
1 lg. can tomatoes, or 6 to 8 fresh ones
1/2 tsp. basil
1 tsp. salt

Cook eggplant and onion in olive oil until vegetables are tender. Add garlic and squash, cook 10 minutes. Add tomatoes and seasonings. Simmer uncovered another half hour.