Place a medium or large pan over medium-high heat. Add ¼ cup of olive oil and let it heat for 1 minute.

Add eggplant and lightly season with salt and pepper, stir, and evenly distribute in one layer. Cover, lower heat to medium and cook, stirring occasionally until eggplant is browned and tender. About 10 minutes. Use a slotted spoon to remove eggplant from pan. Set aside in large bowl.

Using the same pan, add 1 tablespoon of olive oil, to the remaining oil in pan, over medium-high heat. Once oil is hot add the diced zucchini and lightly season with salt and pepper, stir and evenly distribute in one layer. Cover, lower heat to medium and cook, stirring occasionally until zucchini is fork tender and browned, about 7 to 8 minutes. Use a slotted spoon to remove from pan. Transfer to large bowl with eggplant.

Using the same pan, add 1 tablespoon of olive oil, over medium-high heat. Once oil is hot add diced onions and peppers. Season lightly with salt and pepper, stir, and evenly distribute in one layer. Add pitted dates. Cover, lower heat to medium and cook, stirring occasionally until onions and peppers are lightly browned, about 6 to 8 minutes. Add balsamic vinegar and tomato paste. Cook, stirring, until liquid begins to become a syrup, about 1 minute. Transfer to large bowl with eggplant and zucchini.

Season with salt and pepper to taste. Serve warm or at room temperature. Add fresh basil right before serving. Serve with crostini or sweet potato toast for a perfect appetizer. Use as flavorful packed vegan pizza topping or grab a spoon and dig in.