INGREDIENTS
1
eggplant
2
zucchini
2 tbsp
kosher salt
28 oz
canned tomatoes
1/4 cup
extra virgin olive oil
1
onion
1
red bell pepper
1 tbsp
tomato paste
1/4 cup
dry red wine
1
bay leaf
2 tsp
fresh rosemary
1 tsp
italian seasoning
1/2 tsp
dried basil
1/2 tsp
black pepper
6 larges
eggs
1 serving
fresh basil