In a large skillet cook onion and garlic in hot oil over medium heat until onion is tender. Stir in eggplant, zucchini, tomatoes, sweet pepper, wine, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until vegetables are tender. Uncover and cook about 5 minutes more or until most of the liquid has evaporated, stirring occasionally. Season to taste with additional salt and pepper. Stir in basil just before serving.