3 tablespoons olive oil
1 onion thinly sliced
4 garlic cloves, peeled and sliced
1 small bay leaf
1 small eggplant, cut into 1/2-inch, pieces
1 small summer squash, cut into 1/2-inch, pieces
1 red bell pepper, cut into slivers
2 regular size tomatoes, chopped
1 teaspoon salt
1/4 cup shredded fresh basil leaf
fresh ground black pepper
Over medium-low heat, add the oil to a large pan with the onion, garlic and bay leaf.
Stir occasionally till the onion begins to soften (about 2 minutes).
Add the eggplant and cook for 8 minutes stirring occasionally.
Stir in the zucchini, red bell pepper, tomatoes, and salt.
Cook over medium heat for 6 minutes or until the vegetables are tender.
Stir in the basil and a few grinds of black pepper.