-
Coarsely dice the eggplant.
-
Slice the zucchini into thin rings.
-
Core and seed the pepper and cut into
thin strips.
-
In a large skillet, heat the olive oil
over medium heat.
-
Push the garlic through a press into
the hot oil and add the chopped vegetables.
-
Sauté for 5 minutes.
-
For fresh tomato, coarsely chop on a
cutting board and scrape the flesh and juices into the pan.
-
If you use canned tomatoes, break them
up with a spoon as you add them.
-
Bring the mixture to a boil, reduce
heat, and simmer gently for 5-7 minutes until the vegetables are
tender, and the tomato is cooked down and slightly thickened.
-
Season well with salt and pepper.
-
Add coarsely chopped basil leaves just
before serving.
