4 medium Ontario tomatoes, chopped 
1 small eggplant, salted and chopped
1 small zucchini, chopped
1 onion, chopped
2 red, orange or yellow sweet peppers
2 garlic cloves finely chopped
3 tablespoons olive oil
¼ cup chopped basil
1 cup grated Gruyere Cheese
Salt and Pepper
Cube and lightly salt the eggplant and place between paper towels to absorb the moisture for about 15 minutes. Meanwhile, heat a large saucepan and add a tablespoon of the olive oil. Add the tomatoes with a pinch of salt and sauté for about 5 minutes. Remove from pan.
Then add the eggplant in the pan with a tablespoon of oil and cook for about five minutes till soft. Remove from pan and place on plate with tomatoes.
Add the final tablespoon of oil in the pan and sauté the rest of the vegetables for 5 minutes; add eggplant and tomatoes into the pan and simmer, uncovered for about 10 minutes. Mixture should be slightly thick now. If not, keep cooking a bit longer. Add in the chopped basil, salt and pepper to taste.
Place the entire mixture in an ovenproof glass dish and sprinkle with Gruyere cheese. Bake for 10 minutes at 400 degrees till cheese is a golden brown colour.
Serve warm or at room temperature.