Cut the eggplant into 1/2-inch cubes. Heat a large skillet over medium heat, add a generous drizzle of olive oil, and add the eggplant to the pan. Sprinkle with salt & pepper, then saute for 5-8 minutes or until eggplant softens.

Meanwhile, cut the onion, bell pepper, and zucchini into 1/2-inch pieces. When the eggplant is soft, remove to a large bowl. Add more olive oil to the pan along with the onion and bell pepper. Saute until soft, another 5-8 minutes.

Remove to the bowl with the eggplant, then saute the zucchini & squash about 5 minutes with salt & pepper. Add the whole can of tomatoes to the zucchini and cook a few more minutes.

Return the eggplant, peppers, and onions to the pan, then add the vinegar, olives, and basil leaves and stir to combine.

Serve hot, with crumbled feta cheese (and toasted sliced almonds if you want) on top.