So in order to speed up steps 1-4, I used my mandoline and julienned the vegetables. I then sauteed them in a large pan (requires a bit more oil). I dumped it all in and baked according to the recipe. I find I add whatever I have for summer vegetables, and don't always use eggplant. I also buy a 28 oz can of diced tomatoes to dump over the veggies to reduce prep time.