– Heat olive oil in a large pan to medium heat and sauté the eggplant 1 minute per side to lightly brown. Remove eggplant to a plate.
– Sauté the zucchini the same way, then the squash, until all of the vegetables are lightly browned. Set aside to a plate.
– Remove the cover and bring the heat up to medium. Cook uncovered until the juices have reduced and the vegetables are softened through to your liking.
– Serve warm as desired, or chill and serve cold.