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Ingredients
  • 1 large eggplant cubed
  • 1 cup extra virgin olive oil divided, plus more if needed
  • 2 medium zucchini ½-inch thick sliced rounds
  • 1 medium yellow squash ½-inch thick sliced rounds
  • 1 large red onion chopped
  • 1 large green bell pepper chopped
  • 1 large yellow or red bell pepper chopped
  • 10 cloves garlic chopped
  • ½ teaspoon crushed red pepper flakes
  • 3 ounces tomato paste
  • ½ cup dry white wine
  • 12 ounces cherry tomatoes
  • 3 tablespoons red wine vinegar
  • 2 tablespoons fresh thyme leaves
  • ¼ packed cup basil chopped
  • 1 cup low sodium vegetable stock optional
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