Cut top quarter off of the eggplant lengthwise, leaving the stem intact. Dice up that quarter piece leaving the skin on.

Scoop out egg plant leaving a 1/2 inch thick wall on the eggplant; this will be your wagon. You can spread some lemon juice inside the wagon to prevent the eggplant from browning.

Dice up the inside of the eggplant you removed.

Cut for 4 1/2 inch thick slices from the zucchini and set aside. These will be the wheels of the wagon. Dice up the remaining zucchini.

Melt the 1/4 cup of Country Crock in a large skillet over medium heat. Add the onion and garlic and cook until the onion begins to get color, about 5 minutes.

Then add your diced eggplant and zucchini. Cook until soft, about another 5 minutes.

Add the tomato sauce, basil, salt, and pepper to the skillet and cook until the liquid evaporates.

Attach the zucchini wheels to the eggplant wagon using the tooth picks. Spoon the cooked vegetable mixture into the boat to serve. You will probably have extra filling.