Ratatouille #2

Yield:	6 Servings
Categories:	Vegetables

1/2	c	Olive oil
6		Cloves garlic; chopped fine
1 1/2	c	Chopped onion
1 1/2	c	Chopped bell pepper
1	tb	Salt
1	ts	Pepper
1 1/2	c	Coarsely diced eggplant; skin on
1 1/2	c	Sliced and quartered zucchini
2	ts	Dried basil
1 1/2	c	Peeled; seeded and chopped tomatoes