INGREDIENTS
1
six-ounce can tomato paste *
1/2
onion, chopped
2 tbsp
minced garlic (garlic lovers can add another tablespoon!)
4 tbsp
olive oil (divided)
3/4 cup
water
1
small eggplant, thinly sliced **
1
zucchini, thinly sliced
1
yellow squash, thinly sliced
2
bell peppers, thinly sliced (we recommend one red and one yellow)
1 tsp
fresh thyme leaves (can substitute basil leaves)
Salt and pepper