Grilled Ratatouille

Wash eggplant pieces and sprinkle with salt. Let sit for 30 minutes. Put 2 tablespoons of olive oil in a large resealable plastic bag. Add eggplant, zucchini and squash. Toss to coat all the pieces. Remove vegetables and add the onion. Toss to coat. Preheat grill. Place eggplant, zucchini, squash and onion to grill. The onion might be handled more easily if it's on skewers. Grill onions about 10-12 minutes, turning about 3 times. Grill the remaining vegetables for 4-5 minutes on each side. Remove from grill and let cool. Cut eggplant into cubes and the other vegetables into thin slices. In a large sauce pan heat the garlic in 1 tablespoon of olive oil. Add remaining ingredients except for the fresh basil and heat on low for 30 minutes. Add fresh basil and mix well. Serve over rice.