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What You Need
• 3 tablespoons olive oil
• 1 onion, thinly sliced
• 4 garlic cloves, peeled and sliced
• 1 small bay leaf
• 2 eggplant, cut into ½ inch pieces (about 3 cups)
• 1 zucchini, halved lengthwise and cut into thin slices
• 1 red bell pepper, cut into slivers
• 1 lb tomatoes, coarsely chopped (about 1 ¼ cups)
• 1 teaspoon kosher salt
• ½ cup shredded fresh basil leaves
• freshly ground black pepper

Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened. Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, red bell pepper, tomatoes, and salt, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in the basil and few grinds of pepper to taste.


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