Prepare first 3 ingredients and layer half in the bottom of a steaming basket.
Sprinkle half of oregano and garlic over eggplant mixture. Repeat with second half of eggplant mixture.
Bring approximately 1 inch of water to boil in the bottom of a steaming pot.
Once boiling, steam vegetables for approximately 10 mins, stirring halfway through cooking. Cook to about 80% doneness. Vegetables will continue to cook while cooling.Once cooked remove veggies from steaming basket and transfer into a large serving bowl to cool.
Meanwhile, cut tomatoes and spread evenly on cutting board. Sprinkle with salt and pepper.
Once steamed veggies are cooled to room temperature, gently mixed in tomatoes.
Salt and pepper additionally if needed.
*Please use as many organic ingredients as possible.*Cooking Tips
Make sure to cut veggies to most appealing size for you. If smaller pieces are used, adjust cooking times accordingly.
Letting steamed veggies cool is an important step as it prevents tomatoes from cooking.