Cook the onion and the garlic with the olive oil in a large pan over medium heat for 10 minutes, or until the onion is translucent. Add the eggplant, zucchini, and yellow squash and cook for 15 minutes, stirring frequently. Add the tomatoes and season to taste with salt and pepper. Cook 10 minutes, or until the vegetables are tender.
Season both sides of the pork chops with salt and pepper and place in a heavy hot sauté pan with the olive oil. Sauté the chops for 5 to 7 minutes on each side or until done.
Spoon some of the vegetables onto each plate and top with a pork chop. Spoon any juices from the ratatouille around the plate. Sprinkle coarse sea salt if desired.