Ingredients

• 1 large eggplant, (1 1/4-1 1/2 pounds), peeled and cut into 1/4-inch cubes
• 1 1/2 teaspoons salt, divided
• 3 tablespoon extra-virgin olive oil
• 1 medium yellow summer squash, peeled and cut into 1/4-inch cubes
• 1 red bell pepper, diced
• 3 medium tomatoes, peeled (see Tip), seeded and diced, or 1 cup drained canned diced tomatoes
• 2 cloves garlic, minced
• 1 1/4 teaspoons ground cinnamon
• 1 teaspoon sugar
• 1/4 teaspoon freshly ground pepper

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Cooking Directions

Step 1

Place eggplant on a baking sheet and sprinkle with 1 teaspoon salt; let stand for 30 minutes. Rinse and pat dry.

Step 2

Heat 3 tablespoons oil in a nonstick skillet over medium-high heat. Add the eggplant, squash and bell pepper. Cook, stirring, until the vegetables are soft, 8 to 10 minutes. Transfer to a large bowl.

Step 3

Add the remaining 1 teaspoon oil to the pan. Add tomatoes, garlic, cinnamon, sugar, the remaining 1/2 teaspoon salt and pepper. Cook, stirring, until the tomatoes begin to break down, 3 to 5 minutes. Add to the bowl with the eggplant mixture and stir to combine. Cool to room temperature before serving, for the best flavor.