I made this and it was pretty good!! I wound up omitting the squash since I had a huge eggplant and ran out of space in the pan!
Heat EVOO in deep skillet and sautee one chopped white onion and one chopped red onion.
Add 1 chooped bell pepper.
Peel and cube an eggplant- add to the skillet.
Slice 2 fresh summer squash – add to the skillet.
Season with fresh basil leaves from your garden (or from your balcony mini garden if you’re city people like us!), salt, and pepper.
After 10 minutes, pour fresh tomato sauce over the veggie mixture.
Add more fresh ground pepper.
Plate and top with fresh grated parm cheese. Enjoy!