If making up to 1 day ahead, cover and chill. Bring to room temperature to serve.

1	Eggplant	Trim and discard stem
1/4	Lb.	Yellow zucchini
1 1/2	Cups	Cherry tomatoes, stem removed
2	Tbsps.	Olive oil
2	Tsps.	Fresh oregano leaves, chopped
1/4	Cup	Calamta olives, pitted
2	Tbsps.	Parsley, chopped
1	Tbsps.	Balsamic vinegar
		Salt and pepper to taste

Cut eggplant and yellow squash into 1/2" cubes. Rinse and discard stems on cherry tomatoes. In a 10 x 15-inch pan, mix eggplant, zucchini and tomatoes with 2 tablespoons olive and 2 teaspoons oregano. Bake the vegetables in a 450degrees oven, stirring occasionally, until eggplant is very soft when pressed, 30 to 35 minutes. Add the pitted olives, 2 tablespoons parsley, balsamic vinegar and salt and pepper. Toss all together and serve warm or at room temperature.