INGREDIENTS
1
small bunch Basil plus
2
Eggplants, large
4 cloves
Garlic
1
Jalapeno pepper
1/2
Lemon
2
Onions, medium wedges
16 oz
Plum tomatoes, canned
2
Summer squash
3
sprigs Thyme
6
Tomatoes, ripe
1
Zucchini
2 tbsp
Balsamic vinegar
1 tbsp
Kosher salt
1/2 tsp
Pepper, freshly ground
6 tbsp
Olive oil
3
Red or yellow peppers (deseeded and chopped into 1 inch pieces)