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Ingredients
  • subheading: For The Stew:
  • 1 lb eggplant, peeled (or striped) and cut into 1-inch pieces
  • Kosher salt
  • Extra virgin olive oil
  • 1 yellow onion, finely chopped
  • 2 bell peppers (mix of red, green, or yellow), sliced into 1-inch pieces
  • 6 garlic cloves, minced
  • 2 lb tomatoes, chopped
  • 2 zucchini, sliced into ½-inch half moons
  • ½ cup red wine
  • 2 sprigs fresh thyme
  • 1 teaspoon black pepper
  • 1 teaspoon sweet paprika
  • 1 teaspoon dried rosemary
  • 1 tablespoon sherry vinegar
  • 3 tablespoon chopped fresh basil
  • subheading: To Serve (Optional):
  • Sunny side up eggs
  • Crusty bread
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