Prep: 1. Chop: bell peppers, tomatoes, zucchini, eggplant, peppers, and onions into 1/4-inch pieces. 2. Grate cheese. Make: 1. Heat olive oil in a large pot or dutch oven. 2. Add onions and peppers and cook for 10 minutes, or until onions are translucent. 3. Stir in zucchini, eggplant, tomatoes, and salt. 4. Cover and reduce heat to low; simmer for 30 minutes, stirring occasionally. 5. Add eggs, stirring gently and constantly, for about 5-6 minutes or until cooked through. Serve: Ladle into bowls and season with salt and pepper to taste. Top with basil and cheese.
optional: add fresh Italian sausage