Heat about a tablespoon and a half of olive in a large, preferably cast-iron, skillet over medium-high heat. Add online and sauté until softened, about 2-3 minutes.
Stir in garlic.
Add remaining tablespoon and half of oil and add eggplant and sauté for about 5 minutes.
Add zucchini and yellow squash and cook, stirring frequently, for 5 minutes.
Add tomatoes, oregano, thyme, salt and pepper and cook for about 5 minutes.
Stir in cannabis oil and fresh basil leaves until well combined. Serve hot.