The summer's best zoodles are right here:
2 medium yellow squash , spiralized or cut into matchsticks1 teaspoon honey5 tablespoons olive oil, divided, plus more for drizzling1 1/2 large long Chinese eggplants , cut into 1/4" slices on the bias1 ball fresh buffalo mozzarella, thinly slicedPlace 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, about 6–8 minutes. Season with remaining 1/4 tsp. salt and 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.
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