INGREDIENTS
15 ozs
canned tomatoes
1 1/2 smalls
eggplants
3 cloves
garlic
1 tbsp
lemon juice
3 tbsps
olive oil
1 tbsp
oregano
1/2 tsp
pepper
1
red bell pepper
1 tbsp
red pepper flakes
1 tsp
sea salt
1/2 medium
yellow onion
3 smalls
yellow squash
3 smalls
zucchinis