Dice up each vegetable and place aside. Heat a saucepan and add 2 tbsp. of olive oil. Once hot, add eggplant, onion, zucchini, and squash. Let vegetables saute until caramelized. Then add one diced tomato. Let simmer for about 20 minutes to marinate the juices.
Try this ratatouille on top of Anson Mills Polenta www.ansonmills.com or Homemade Pasta.
Try it topped with grated parmesan or pecorino!