|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 (about 3 cups)|
|1||small zucchini, halved lengthwise and cut into thin slices|
|1||red bell pepper, cut into slivers|
|4||plum tomatoes, coarsely chopped (about 1 1/4 cups)|
|1 teaspoon||kosher salt|
|1/2 cup||shredded fresh basil leaves|
|freshly ground black pepper|
1 Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened.
2 Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, red bell pepper, tomatoes, and salt, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in the basil and few grinds of pepper to taste.