1 Tbsp. olive oil
1 medium sized red onion, peeled and diced
3 cloves of garlic, chopped
1 red bell pepper, seeded and diced
1 medium Italian eggplant, diced
2 tomatoes, seeded and diced
1 zucchini, trimmed and diced
salt and freshly ground pepper
juice of 1/2 a lemon
2 Tbsp. fresh basil, chopped
extra-virgin olive oil to taste
several leaves of basil, chiffonade
Heat a large sauté pan over medium-high heat until rim of pan is hot to the touch. Add olive oil, warm for 1 minute.
Add the onions and sauté for 2 minutes.
Next, add the garlic and cook for 1 minute.
Add the red pepper and eggplant and continue to sauté for 3 to 5 minutes adjusting heat if necessary so as not to burn vegetables.
Add the chopped tomato and zucchini; season to taste with salt, pepper and fresh-squeezed lemon juice. Cook until zucchini is tender.
Mix in chopped basil and remove pan from heat.
Drizzle with extra virgin olive oil and serve with finely-sliced basil as a garnish.