Ingredients:

7 Tbsp olive oil, divided
Salt and pepper
2 small white, 3 small Japanese or 1 medium eggplant diced (if thick skinned, peel first, approximately 3 cups diced)
4 C diced summer squash such as zucchini, yellow crookneck, pattypan (any combination)
1 medium yellow onion, diced
1 green bell pepper, diced
1 red or purple bell pepper, diced
4 cloves garlic, minced
3 C fresh tomatoes, peeled and diced
1/4 fresh herbs such as basil, tarragon, thyme, rosemary (about 1 tbsp each) minced

1. In a large skillet or wok heat 3 Tbsp oil over medium heat. Add eggplant and saute until soft but not mushy, about 10 minutes. Season with salt and pepper. Transfer into a heavy, large pan.
2. To the same skillet add 2 Tbsp oil and the summer squash. Saute over medium heat until it just begins to soften. Season with salt and pepper. Transfer to large pan with the eggplant.
3. To the same skillet add 2 Tbsp oil and onions and peppers. Saute over medium heat until it just begins to soften. Add the garlic and saute until fragrant, about 2 minutes. Season with salt and pepper. Transfer to large pan.
4. To the large pan, add the tomatoes and herbs. Cover and simmer for 15 minutes to allow flavors to meld.
5. Cool and refrigerate several hours or overnight.