Heat 1 tablespoon of the oil in a large skillet over medium heat. Add onion, garlic, and bay leaf. Cook and stir over medium heat until onion is tender. Add eggplant. Cook, stirring occasionally, for 8 minutes or until eggplant is tender. Add additional oil, if necessary.
Add zucchini, red pepper, tomatoes, oregano and salt. Cook and stir 5 minutes or until vegetables are crisp tender. Remove bay leaf, discard. Top with fresh basil. Season to taste with pepper.