INGREDIENTS
1
Japanese eggplant, large
4
Roma tomatoes, ripe
1 tbsp
Thyme, leaves
4
Yellow onions, medium slices thin
1
Yellow squash, medium
1
Zucchini, medium
1
Sea salt and freshly ground black pepper, Fine
1/4 cup
Canola oil
3 tbsp
Olive oil, extra virgin
1 tbsp
Butter