1 large eggplant, peeled and cut into 1 inch cubes
salt
2 medium onions, chopped
2 cups chopped fresh tomatoes (about 3 medium)
1 large green bell pepper, cut into 1/2 inch squares
1 large red bell peppers or 1 large yellow bell pepper, cut into 1/2 inch squares
3 medium zucchini, sliced
3 tablespoons olive oil
3 tablespoons dried basil
2 garlic cloves, crushed through a press
1/2 teaspoon fresh ground pepper
1 (6 ounce) can tomato paste
1 (5 1/2 ounce) can pitted ripe olives, drained and chopped coarsely
3 tablespoons chopped fresh basil