divine. that's the one word that describes this dish perfectly. it reminds me of eggplant parmesan. yet, it has significantly less calories and fat. i was surprised how much i liked it. this will be great for you to remember when all of the summer squash and zucchini start popping up in abundance in your garden the next few weeks. not to mention, it's a snap to put together. start by pouring one 14 oz. can of diced tomatoes in the bottom of a casserole dish. chop up 2 yellow squash, 2 zucchini, 2 tomatoes, 1 onion, and 1 medium eggplant into one inch cubes. throw everything in a large bowl, add 2 cloves of minced garlic, 1 teaspoon of dried oregano, salt and pepper and drizzle with olive oil to coat. mix to incorporate. top the diced tomatoes with the veggies and bake in a 400 degree oven, covered for 20 minutes. take foil off and continue to bake 30 - 40 more minutes. i sprinkled some grated parmesan during the last 10 minutes of baking, i think it added so much more to this recipe. you know it's done when the edges of the veggies get all brown and crusty! trust me on this one - you will love it. you can find the original recipe here