INGREDIENTS
3
Basil, leaves of
1/2 cup
Chickpeas, canned
1
Eggplant (about 1.5 cups, small
2 cloves
Garlic
1 tsp
Oregano, dried
2
Roma tomatoes
1/2
Yellow onion, medium
2 cups
Zucchini/yellow squash
3 pinches
Red pepper flakes
1 tbsp
Olive oil
1 tsp
White or red wine vinegar
(optional): cooked millet or crusty bread on the side