Why This Recipe Works

Canned crushed tomatoes give this dish long-cooked flavor and texture. We finish the dish with a healthy swirl of olive oil—at least 2 tablespoons—for added richness.

Before You Begin

Serve with lemon wedges and crusty bread.

Instructions

Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add eggplant, squash, bell peppers, onion, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Cover and cook, stirring occasionally, until softened, about 15 minutes. Push vegetables to sides of pan. Add garlic to center and cook until fragrant, about 30 seconds.

Stir in tomatoes and basil and cook, uncovered, until mixture has thickened and vegetables are completely tender, about 7 minutes. Season with salt and pepper to taste. Transfer to platter. Stir in olives and drizzle with extra oil before serving.