1/2 c  Olive oil
6    Cloves garlic; chopped fine
1 1/2 c  Chopped onion
1 1/2 c  Chopped bell pepper
1 tb Salt
1 ts Pepper
1 1/2 c  Coarsely diced eggplant;
-skin on
1 1/2 c  Sliced and quartered
-zucchini
2 ts Dried basil
1 1/2 c  Peeled; seeded and chopped
-tomatoes

Heat the oil in a heavy pot and saut‚ garlic. Add onions and saut‚ until
clear and blended with garlic. Add peppers, eggplant and zucchini. Blend
together mixing gently with a wooden spoon. Add salt, pepper and basil. If
you like it highly seasoned add a little cayenne or Tabasco sauce. Cook
about 10 minutes over a moderately high heat; stir almost constantly. Add
tomatoes. Blend in with other ingredients and cook down until it reaches
the consistency you like. Correct the seasonings. Serves 6.