1 medium onion, chopped

1 Tbsp. EVOO

1 lb. eggplant, peeled and cubed

1 lb yellow squash, halved lengthwise and diced

1 lb. plum tomatoes

1 Tbsp. fresh oregano, chopped

1 tsp. salt

1/2 tsp. minced garlic

1/4 tsp. ground red pepper

Sauté onion in hot oil in a large non-stick 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.