1. Prep the vegetables: Dice the onion and mince the garlic. Cut the zucchini, squash, and eggplant into 1-inch cubes.
2. Heat the oil in a pan. Add the onion and saute until starting to soften. Add the garlic and saute 30 seconds, until fragrant. Add the tomatoes with the juices, using your spoon to crush the tomatoes if they are whole. Add the zucchini, squash, eggplant, and salt and stir to combine.
3. Cover your pot for about 45 minutes or until vegetables are soft.
4. Serve in bowls as a vegan main, or with grilled chicken or steak.