1 green pepper (I used some from the freezer...$.33)
1mediumyellow squash ($.75)
About 2 cups cherry or grape tomatoes (from the garden)
Fresh herbs from the garden - basil, oregano, and thyme
About 2 Tbsp olive oil ($.20)
Salt and pepper, to taste
First chop the eggplant and season with some salt. Place in a strainer or colander in the sink and let the juices out while you chop everything else. When you are ready to throw it all together, rinse off the salt/juices and pat dry.
Then chop every else into 1/2 or so size pieces. Chop the herbs. Toss everything into a large bowl with the olive oil and season with some salt and pepper.