Peel and cut the eggplant into 1" slices. Place slices on a paper
towel; sprinkle with salt. Cover with another paper towel and place
a plate on top. Let them stand for about 30 minutes to drain, then
cut the eggplan slices into cubes.
Put the vegetable oil into a casserole or skillet; saute garlic and
onion.
Chop the green pepper after removing the seeds. Peel the zucchini
and cut into 1/2" slices. Combine the garlic and onion with layers
of other vegetables; add pepper and basil.
Drizzle olive oil over the vegetables. Bring the mixture to a boil;
cover and reduce the heat. Simmer until the vegetables are just
tender (about 25 to 30 minutes). During the cooking, stir
occasionally and carefully so that each vegetable keeps its form.
Serve hot or cold.
