Heat oven to 450 degrees.
Cut eggplant into 1/2 inch cubes. Place in large bowl, cover with cold water and add lemon juice. Let sit for 10 minutes.
In a mixing bowl, toss squash with a splash of oil and salt. Roast for 5 minutes. Remove from the oven and let cool.
Drain the eggplant and pat dry with paper towels.
In an extra large saute pan, add 2 TBSP of olive oil and when very hot, brown the eggplant in batches being careful not to crowd the pan. Use a slotted spoon to transfer the eggplant to a plate lined with paper towels. Discard the oil.
Add the remaining oil to the pan, and when very hot add the bell pepper. Saute for 10 minutes or until tender. Then add garlic and cook for 2 minutes.
Add reserved eggplant and squash, lower heat and simmer for 5 minutes.
Cut tomato in half and grate it with a box grater into a bowl. Discard the skins.
Pour grated tomatoes into vegetable stew, and simmer for 5 minutes or until starting to thicken.
Then add in green tomato pickles and turn off heat.