1. Combine the tomatoes, basil, salt, and pepper in a large bowl.
2. Heat the oil in a large nonstick skillet over medium-high heat. Add the eggplant and cook, stirring occasionally, 8 minutes. Add the zucchini and garlic and cook about 5 minutes more or until vegetables are tender. Serve with tomato mixture and garnish with julienned basil, if desired. Makes 6 servings.