1Dice eggplant into 1 inch pieces. Toss with 1 teaspoon sea salt and drain in colander for at least 20 minutes.
2Pat the eggplant dry and place in large skillet with olive oil. Cook over medium heat until softened, stirring.
3Add diced onions to pan and cook until soft. Add minced garlic and continue to cook.
4Add peppers and squash that are diced into large pieces and cook for about 10 minutes, stirring.
5Add halved cherry tomatoes and continue to cook until all vegetables are soft.
6Add fresh basil and oregano (or dried herb if you prefer).
7Serve warm today or chilled the next day. The flavors blend and are even more delicious as a leftover. Serves 4-5 people.