3 Tbs Olive oil
1 Onion, thinly sliced
3 Cloves Garlic
3 Small Italian eggplants
1 Small red bell pepper
1 Small zucchini, sliced into rounds
4 small tomatoes (I used plum tomatoes), chopped
½ C Fresh basil leaves, shredded
Sauté onions and garlic in the olive oil for about 5 minutes, until soft.
Add the slices of eggplant and cook for another 7 to 8 minutes, stirring occasionally.
Add in the peppers, zucchini, tomatoes and spices and cook for another 5 to 7 minutes, until the vegetables are all tender. Add a pinch of salt and some freshly ground black pepper and toss in the basil leaves at the end.
Adjust the seasoning and serve.