3 small japanese eggplants cut into bits, I like round pieces
2 small squashes, I had an acorn squash and something else I don't know the name of, seeded and cut into bits. Save the seeds though.
Glass baking dish
Preheat oven to 350 degrees. Wash and seperate the squash seeds and pat dry. Place in one layer on a baking sheet and salt generously. Set aside.
I started with cooking the squash in some garlic and olive oil on the stove but since it was taking too long we decide to try baking everything so you could probbaly skip the stovetop step. I put the eggplant slices on the bottom of the dish since they soak up oil and I was almost out. I poured the last of my olive oil over the top of the eggplant, about 1/4 cup. I piled the squash sections on top and threw in a handful of garlic cloves still in the husks. I added about an inch of water to the bottom for some steam and put a snug fitting lit on and place in the oven. Bake for about 15 minutes. After 15 minutes of baking, add the sheet of squash seeds to the oven and let those cook for an additional 10 minutes. When the seeds look toasted and the squash and eggplant are soft but not mushy remove them. Drain the excess water from the vegetables. Pick out the garlics and squeeze them out of their husks. Toss the roasted garlic and toasted squash seeds together with the vegetables until well mixed. Serve and enjoy.
Squash is very dense and very filling so this would have served about 4-5 people.