INGREDIENTS
2 smalls
eggplants
3 larges
tomatoes
4 media
zucchini
1 medium
bell pepper
1 medium
orange bell pepper
1 medium
onion
4 tbsp
butter
3
garlic cloves
1/4 cup
vegetable stock
2 smalls
bay leaves
4
thyme sprigs
1 serving
salt and pepper
1/3 cup
chiffonade basil leaves
1 serving
olive oil