INGREDIENTS
400 g
squash, diced
500 g
eggplant, chopped
4
tomatoes, chopped
1
red capsicum, chopped
2
onions, chopped
1 tsp
salt
3 cloves
garlic, minced
1 tbsp
olive oil
1/2 tsp
dried thyme
1/2 tsp
ground pepper
1
green capsicum, chopped
2 tsp
dried basil