1 sm Eggplant

      2 lb Tomatoes, chopped

      2 tb Vegetable Oil

    1/4 ts Pepper

      1    Clove Garlic, minced

      1 ts Fresh Basil

    1/2 c  Onion, chopped

      1 tb Olive Oil

      1    Green Pepper

  1 1/2 lb Zucchini

   1. Peel and cut the eggplant into 1-inch slices. Place slices on a paper

  towel; sprinkle with salt. Cover with another paper towel and place a plat
  on top. Let them stand for about 30 minutes to drain, then cut the eggplan
  slices into cubes.
   2. Put the vegetable oil into a casserole or skillet; saute garlic and

  onion.
   3. Chop the green pepper after removing the seeds. Peel the zucchini and c

  into 1/2-inch slices. Combine the garlic and onion with layers of other
  vegetables; add pepper and basil. 4. Drizzle olive oil over the vegetables.
  Bring the mixture to a boil; cov  and reduce the heat. Simmer until the
  vegetables are just tender (about 25 to 30 minutes). During the cooking,
  stir occasionally and carefully so tha each vegetable keeps its form. Serve
  hot or cold.