Simple version, amazing taste.
1 eggplant, peeled and sliced into half circles
1 yellow squash, sliced into half circles
1 zucchini squash, sliced into half circles
1/2 white onion chopped
3-4 cloves of garlic, minced
a few sprigs fresh basil, chopped
1 cup white wine
1 large can diced tomatoes in their juice
1 large pan with lid
Saute garlic and onion in 2 tablespoons olive oil, add eggplant, squash, and white wine. Stir.
Then add can of tomatoes and juices, stir.
Cover and simmer, stirring occasionally, until eggplant and squash are tender, add fresh basil.
Simmer uncovered for 10-15 minutes.
Super yummy. :) Serve alone or with breaded chicken breasts, pasta, sausages, etc.