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Ingredients
  • 1 medium eggplant, cut into 2 inch chunks
  • 1 pound Roma tomatoes, or 2 ½ cups of San Marzano tomatoes
  • ¼ cup olive oil
  • 1 yellow onion, cut the onion in ½ inch strips
  • 2 medium zucchini, cut in ½ inch thick half moon pieces
  • 2 bell peppers, cut in large 2 inch chunks
  • 4 to 6 garlic cloves
  • ¼ teaspoon crushed red pepper flakes (or Aleppo for mild flavor)
  • ½ teaspoon salt
  • 1 teaspoon dried oregano
  • ½ teaspoon black pepper, or to taste
  • ½ cup fresh basil leaves
Steps
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