5 clovesgarlic (chopped fine)
3 tablespoonsolive oil
4small eggplants (cubed)
1⁄4 cupfresh basil (chopped)
Saute the garlic in olive oil until slightly toasted.
Add the eggplant, squash or other vegetables and toss around until a little golden.
Add tomatoes, basil and a little water, just enough to allow vegetables to simmer.
Simmer covered for about ten minutes.
Stir once or twice. Uncover and allow the moisture to steam off.
Pierce with a fork to be sure the vegetables are done.
Finish with lime juice and salt.