1 eggplant, cut into 1/2-inch circles 1 zucchini, cut in half lengthwise 1 summer squash, cut in half lengthwise 1 medium onion, quartered 1 can of stewed tomatoes 1/4 cup of fresh parsley 1/4 cup of fresh basil 3 tablespoons of olive oil 2 cloves garlic, minced 1 teaspoon of basil 1 teaspoon of oregano 1/4 teaspoon of salt 1/4 teaspoon of black pepper
Wash eggplant pieces and sprinkle with salt. Let sit for 30 minutes. Put 2 tablespoons of olive oil in a large sealable plastic bag. Add eggplant, zucchini and squash. Toss to coat all the pieces. Remove vegetables and add the onion. Toss to coat. Preheat grill. Place eggplant, zucchini, squash and onion to grill. The onion might be handled more easily if it's on skewers. Grill onions about 10 to 12 minutes, turning about 3 times. Grill the remaining vegetables for 4 to 5 minutes on each side. Remove from grill and let cool. Cut eggplant into cubes and the other vegetables into thin slices. In a large saucepan heat the garlic in 1 tablespoon of olive oil. Add remaining ingredients except for the fresh basil and heat on low for 30 minutes. Add fresh basil and mix well. Serve over rice.
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