3 tablespoons olive oil
1 medium-size eggplant, cut into 1-inch cubes
1 medium-size onion, halved and sliced
1 medium-size green bell pepper, seeded and chopped
1 medium-size zucchini, chopped
1 large garlic clove, crushed, or 1 teaspoon minced garlic
2 large tomatoes, chopped
1 teaspoon salt
1 teaspoon granulated sugar
1 teaspoon dried basil

In large skillet over medium heat, heat olive oil; add eggplant, onion, green pepper, zucchini, and garlic. Cook about 10 minutes, stirring occasionally. Add tomatoes, salt, sugar, and basil; cook, covered, until vegetables are tender, about 15 minutes, stirring occasionally. Serve warm, or refrigerate to serve cold later.