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Ingredients
US|METRIC
4 SERVINGS
- 2 eggplants (large, cut into 1 inch pieces)
- 1 zucchini (cut into 1 inch pieces)
- 2 summer squash (cut into 1 inch pieces)
- 2 onions (medium, cut into wedges)
- 4 cloves garlic (sliced)
- 6 Tbsp. olive oil (for sautéing)
- 3 yellow peppers (or red, deseeded and chopped into 1 inch pieces)
- 1 jalapeño pepper (deseeded and minced)
- 1 bunch basil (plus 6 small basil leaves)
- 3 sprigs thyme
- 6 tomatoes (ripe, roughly chopped)
- 16 oz. plum tomatoes (canned)
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. kosher salt
- 1/2 tsp. freshly ground pepper
- 1/2 lemon
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