Slice eggplant, yellow squash, zucchini and Roma tomatoes to equal size rounds. Prepare to stack them in a coordinated fashion.
Heat olive oil in a 8” cast iron skillet on medium high. Sautee onions, bell peppers and garlic. Season with salt and pepper to taste. Cook about 5 minutes until translucent, but still al dente. Remove skillet from heat.
Stir 1 cup of the Red Red sauce into the Sauteed onions and bell peppers.
Arrange the sliced eggplant, yellow squash, zucchini and tomatoes around the top of the sauce.
Add the rest of the sauce between the open areas of the squash medley.
Cover the skillet with foil and bake in the oven at 350 degrees for 30 to 40 minutes until veggies are cooked.
Serve with a side of rice, quinoa or French baguette.
This dish usually includes nightshade vegetables, but feel free to add other squash varieties to make it interesting.
If you slice your nightshade veggies thin, you should reduce the time in the oven to avoid the veggies becoming mushy or over-cooked.