Olive oil contributes the most calories (29.84) per serving. Tomatoes contributes the most sodium (15.02 mg) per serving. Olive oil contributes the most fat (3.38 g) per serving. Eggplant contributes the most carbohydrates (6.53 g) per serving.
Cook pepper, garlic and zucchini in a large skillet in olive oil, stirring frequently, for about 5 minutes. Add the basil, eggplant and tomatoes. Cover, and simmer for 10-12 minutes or until eggplant is tender. Uncover and simmer until thickened slightly. Season with salt and pepper to taste.
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