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Ingredients
  • 1 large ( 1.25 lb) eggplant, cut into ⅓-inch cubes
  • Salt
  • 6 tablespoons extra virgin olive oil, plus more for serving
  • 2 medium zucchini (about 1 lb), cut into ⅓-inch cubes
  • 1 medium yellow onion, finely chopped
  • 1 red, orange or yellow bell pepper, cut into ¼-inch dice
  • 5 large cloves garlic, chopped
  • 5 large vine-ripened tomatoes ( 1.75 lb), cut into ⅓-inch cubes, with their juices
  • 1 tablespoon tomato paste
  • 2 teaspoons fresh chopped thyme, plus more for serving
  • ¾ teaspoon sugar
  • ¼ teaspoon crushed red pepper flakes (optional)
  • 3 tablespoons chopped fresh basil
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