Serves 3 or 4. “This is so simple, but the colors are pretty.”

5 small Brazilian orange eggplant

1 large green zucchini

1/2 medium onion

1/2 green bell pepper

2 tbls. Ro-tel diced tomatoes with green chilies and lime

2 tsps. olive oil

2 tsps. fresh chopped basil

Salt and pepper, to taste

1. Clean fresh vegetables thoroughly. Do not peel. Slice vegetables in thin rounds.

2. Sauté all ingredients about 2 minutes. Add a tablespoon of water. Cover ingredients and steam until ingredients soften and meld (about 10 minutes). Season to taste.