INGREDIENTS
1 small
eggplant - 3 cups
2 tsps
kosher salt
4 tbsp
extra virgin olive oil
1 medium
onion
2
zucchini - 3 cups
6 cloves
garlic - 2 tbsp
2
bell peppers - 3 cups
5
basil leaves plus 1 tbsp basil leaves
1/2 tsp
pepper - or
1/2 tsp
pepper
1 Tbsp
capers
2 1/2 cups
tomatoes - into 1-inch pieces
1 Tbsp
parsley
1 tsp
balsamic vinegar
1 serving
additional olive oil and balsamic vinegar