1 pound yellow squash, halved lengthwise and diced
1 pound plum tomatoes, chopped
1 tablespoon fresh oregano, chopped
1 teaspoon salt
1/2 teaspoon minced garlic
1/4 teaspoon ground red pepper
How to Make It
Sauté onion in hot oil in a large nonstick skillet over medium-high heat 5 minutes or until crisp-tender. Add eggplant and squash. Cover and cook, stirring occasionally, 10 minutes or until eggplant begins to soften. Stir in tomatoes and remaining ingredients. Cover and cook 5 more minutes.