1/4 c. olive oil
3 lg. cloves garlic
1 sm. (12 oz.) eggplant
1/2 tsp. salt
12 oz. fresh plum tomatoes (about 6)
1 tbsp. minced fresh basil or 1 tsp. dried

Heat olive oil in large non aluminum skillet with lid. Thinly slice onion and mince garlic. Saute in olive oil over medium-low heat for about 5 minutes until softened.

Meanwhile, slice zucchini about 1/4 inch thick. Cut unpeeled eggplant into 3/4 inch cubes. Seed green pepper and slice 1/4 inch thick. Add zucchini, eggplant and green pepper to skillet and cook, stirring, for about 2 minutes. Add salt and pepper and cover pan. Cook over low heat for 20 minutes.

Meanwhile, core tomatoes and cut each into 6 wedges. Add tomatoes to skillet, cover and cook 8 minutes. Add basil and simmer, uncovered for about 3 minutes until liquid is slightly reduced.