Eggplant Caponata Stew - The Scramble

Ingredients

• 2 Tbsp. extra virgin olive oil
• 1 shallot (finely chopped, or use 1/2 onion, 2 cloves garlic, or 2 green onions)
• 1 green bell pepper (chopped)
• 1 zucchini or yellow squash (halved lengthwise and sliced)
• 1 lb. Japanese or regular eggplant (or use fairytale eggplants, chopped)
• 2 tomatoes (chopped, or use 15 oz. canned diced tomatoes)
• 1 Tbsp. capers (or use chopped green olives)
• 1/2 tsp. salt
• 1 Tbsp. balsamic vinegar
• 1/2 cup fresh basil leaves (chopped, or use some basil and some oregano or parsley)
• 1/4 cup crumbled feta cheese