“Ratatouille”—all the flavors of Ratatouille but layered up as a Salad

• 1 eggplant (1 lb | 455 g), cut into a large dice or chunks
• 1

Oven roast the eggplant, pepper, and onion together and immediately stir in the garlic (the hot vegetables will cook it slightly). Toss the eggplant mixture, tomatoes, and squash together with the torn basil and serve.