Summer Garden Stew - or How to Use Up All That Squash

I've made the following concoction twice now and it is so delicious I simply had to share. This is definitely my own recipe, based on what I have on hand. 

• Peel and dice medium yellow squash. I didn't grow zucchini this year, but I think it would work just as well. 
• Peel and dice 1-2 Japanese eggplants. They're small, so just have roughly equal amounts of squash and eggplant. 
• Dice any other veg you have on hand--last time I threw in some bell pepper, but I didn't have any this time; carrots are also good.
• Core, halve, and thinly slice one medium to small jalapeno pepper (or omit if you don't want the heat).
• Peel, smash, and chop 3-4 cloves of garlic.
• Saute the vegetables in olive oil and season with salt and pepper, onion powder (or add diced onions), oregano, and thyme. 
• Add 1 14.5 oz can of fire roasted diced tomatoes with their juice. I don't have any homegrown tomatoes yet, but I'm eager to sub them in when I do. 
• Add juice of 1 lemon. 
• Add diced cooked bacon and/or sausage. I had some leftover from Sunday breakfast and it adds a nice depth of flavor as well as protein, but going meatless is certainly an option. 
• Let simmer 5 minutes or so. 

Try to limit yourself to one bowl of this incredible goodness at a time!