In a large skillet, saute tomatoes, basil, oregano, dill, parsley, honey, garlic, marjoram and the sweetener in one teaspoon of oil for 3 minutes, then put mixture in a bowl and set aside. Add 2 more teaspoons oil to frying pan and saute zucchini and eggplant with tamari for 8 minutes or until evenly done. Add the tomato mixture back to the pan and cook for an additional 10 minutes. Serve with rice*.