1 Zucchini

1 Eggplant peeled

1 Yellow Squash

1/2 Red onion

1 Red or yellow bell pepper

     Cut all to bite size pieces.  Add 2-3 tablespoons of olive oil to a skillet, then add the vegetables.  Salt to taste.

     Add 2-3 tablespoons basil (more if fresh, less if dried).  Stir and cook till nearly tender, then add 2 tomatoes and cook all to desired tenderness.  Sprinkle mozzarella cheese over the top to start to melt.  Serve over brown rice.