Zucchini Noodles with Eggplant and Tomatoes

 2 medium zucchini (about 1 1/4 lbs), spiralized or cut into matchsticks

2 medium yellow squash (about 1 1/4 lbs), spiralized or cut into matchsticks

2 1/2 tsp kosher salt, divided

1 Tbsp plus 2 tsp fresh lemon juice

1 tsp honey

1/8 tsp freshly ground black pepper

3/4 cup (packed) basil leaves, chopped, divided

5 Tbsp olive oil, divided, plus more for drizzling

2 garlic cloves, thinly sliced

1 1/2 large long Chinese eggplants (about 3/4 lbs0, cut into 1/4 slices on the bias

2 cups sherry toatoes, divided

1/4 cup pitted cured black olives, halved, divided

1 (8 oz) ball fresh buffalo mozzarella, thinly sliced

Place zucchini and squash in a strainer set over a bowl, sprinkle with 1 Tbsp. salt and toss to combine.  Let sit 10 minutes, then shake in strainer, pressing gently, to remove any excess liquid.

Meanwhile, whisk lemon juice, honey, pepper, 1/2 cup basil, 3 Tbsp oil, and 1/4 tsp salt in a large bowl.

Heat remaining 2 Tbsp oil in a large skillet over medium.  Cook garlic until it begins to sizzle and turn golden brown, 5-7 minutes.  Using a slotted spoon transfer to bowl with dressing.  Increase heat to medium-high, add eggplant and 1 cup tomatoes, and cook, stirring occasionally, until eggplant is browned and cooked through and tomatoes begin to burst, aboiut 6-8 minutes.  Season with reaining 1/4 tsp salt ads transfer to bowl with dressing.

Cut remaining 1 cup tomatoes in half lengthwise and add to bowl with dressing.  Add zucchini and squash; gently toss to combine.  Add 3 Tbsp olives and 2 Tbsp basil, then transfer with tongs to a platter, letting extra liquid drain and remain in bowl.  Lay mozzarella on 1 end of platter and drizzle with oil.  Top dish with remaining 2 Tbsp basil and 1 Tbsp olives.