Just made a big pot of it: Peel then large dice a large eggplant; saute it in a little olive oil until it is soft. Meanwhile, saute in a little olive oil in a large pot diced garlic (at least 6-8 cloves; more to taste). Add tomato (about 2 lge cans stewed/peeled -drained, ripped up pieces, plus 2-3 cans petite diced - drained), parsley (chopped - about a bunch), salt. Boil for a few minutes. Then add fresh hot peppers to taste (whatever is available - works with anaheim, cubanelle, serranos, jalepenos, a mix - we de-seed the larger peppers), a couple of dried hot red peppers, and boil for a few more minutes. Then add a couple of zucchinis and yellow squash (about 3/4 inch slices, then cut into 1/2's or 1/4's, depending on size). Cook them for another few minutes and then add the eggplant and cook the whole mess until the squash is at a point where it is cooked but still has some texture. We make it with a lot of heat. Also works well with more eggplant and less squash.