Instructions

1. Prepare the following, placing each vegetable in a separate pile on a rimmed baking sheet as you complete them: Thinly slice 1 medium red bell pepper (about 1 1/2 cups) and 1/2 medium yellow onion (about 1 1/2 cups); halve 2 small summer squash and 1 medium Japanese eggplant lengthwise (quarter lengthwise if wider than 2-inches), then cut crosswise into 1/2-inch-thick pieces (about 2 3/4 cups squash, 2 cups eggplant); halve 1 cup cherry tomatoes; finely chop 2 to 3 garlic cloves; coarsely chop 1/4 cup fresh basil leaves.
2. Heat a large frying pan or wok over medium-high heat until a bead of water dances when dropped in the pan, 2 to 4 minutes.
3. Drizzle 2 tablespoons of the olive oil around the perimeter of the pan. Add the eggplant, season with 1/4 teaspoon of the kosher salt, and toss to coat in the oil. Spread out into an even layer and cook, stirring occasionally with a metal spatula, until crisp-tender and browned in spots, 2 to 4 minutes. Transfer to a medium bowl. Repeat cooking the summer squash in 1 tablespoon of the olive oil and 1/4 teaspoon of the kosher salt. Transfer to the bowl.
4. Reduce the heat to medium and drizzle in the remaining 2 tablespoons olive oil. Add the bell pepper, onion, and garlic, and season with 1/4 teaspoon of the kosher salt. Cook, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and season with the remaining 1/4 teaspoon kosher salt and a few grinds of black pepper. Cook, stirring occasionally, until starting to soften and the juices release, about 4 minutes.
5. Return the eggplant, squash, and any accumulated juices to the pan. Cook, stirring occasionally, until heated through, about 1 minute. Taste and season with more salt and pepper as needed. Sprinkle with the basil and serve over crostini, cooked orzo, or cooked pasta if desired.