|Eggplant||1⁄2 Pound, cut into 1/2-inch cubes (About 2 Cups)|
|Canned zucchini with tomato sauce||16 Ounce (1 Can, Italian Style)|
|Chopped garlic||1⁄2 Teaspoon, chopped|
|Chopped fresh basil/1/2 teaspoon dried basil||1 Teaspoon|
Mix all ingredients in 1 1/2-quart microwavable casserole.
Cover tightly and microwave on high 5 to 8 minutes, stirring after 4 minutes, until eggplant is tender.
Let stand covered 5 minutes.