Step 1

In a large skillet, sauté tomatoes, basil, oregano, parsley, garlic, marjoram in one teaspoon of oil for 3 minutes, then put mixture in a bowl and set aside.

Step 2

Add 2 more teaspoons oil to frying pan and sauté zucchini and eggplant with tamari for 8 minutes or until evenly done.

Step 3

Add the tomato mixture back to the pan and cook for an additional 10 minutes.

Step 4

Serve with brown rice*.