INGREDIENTS
2 Tablespoons
olive oil
1
onion
3 Cloves
garlic
28 Ounces
tomatoes
2 Teaspoons
oregano
2 Teaspoons
dried basil
1 serving
kosher salt
1 serving
bell pepper
1
eggplant
4
roma tomatoes
2 cups
ricotta cheese
1 serving
olive oil
4 Sprigs
fresh thyme
1 serving
bell pepper
1 serving
parmesan cheese
2
zuchinni