Ingredients

• 3 tablespoons olive oil
• 1 onion, peeled and diced
• 2 cloves garlic, peeled and minced
• 3-4 medium tomatoes, diced
• 1 medium eggplant, rinsed and diced
• About 1/2 teaspoon salt
• About 1/4 teaspoon pepper
• 2 peppers, seeded and diced
• 1 Medium zucchini, diced
• 1 Medium yellow summer squash, diced
• 1/2 cup chopped fresh basil leaves

Directions

In a frying pan with deep sides or dutch oven, heat half the olive oil over medium-high heat. Add onion and garlic and stir frequently until onion is limp, about 5 minutes. Add tomatoes, eggplant, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water and bring to a simmer. Cover, reduce heat, and simmer, stirring occasionally, until eggplant is soft, about 10 minutes. Stir in peppers, zucchini, and yellow squash. Return to a simmer, cover, and cook until squash is tender. Stir in basil and remaining 1 1/2 tablespoons olive oil. Add more salt and pepper to taste.