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 tablespoons plus 1 teaspoon 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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