2 pounds eggplant, cut into pices
2 medium onions, coursely chopped
2 red bell peppers, 2 yellow bell peppers, and 1 green bell pepper, halved, seeded, and cut into pieces
6 small zucchini, about 1 1/2 pounds, halved lengthwise and sliced
4 garlic cloves, crushed
6 tomatoes, seeded and chopped
small bunch of basil, coursely chopped
Blanch eggplant in boiling water until tender (alternatively, microwave on high in 3 tablespoons of water for 6 minutes). Drain and set aside.
Heat 3 tablespoons of oil in large, deep saute pan with lid. Add onions and cook until soft, 3-5 minutes. Salt lightly.
Add all the peppers and cook 5-8 minutes more, stirring often. Turn up the heat to keep the sizzling sound going, but do not burn. Salt lightly.
Add 1 more tablespoon of oil and the zucchini. Mix well and cook about 5 minutes more. Salt lightly.
Add 2 more tablespoons of oil and the drained eggplant. Cook 5 minutes more. Salt lightly.
Add garlic and cook 1 minute more. Add 1 more tablespoon of oil, if necessary, and the tomatoes and basil. Stir well. Salt lightly. Cook five minutes, then cover, lower heat, and simmer gently for 30 minutes.
Stir in extra garlic and basil before serving. Serve warm or hot.