INGREDIENTS
5 Tbsps
olive oil
16 ozs
eggplant
1 1/3 cups
yellow onion
2 media
yellow bell peppers
1 1/2 Tbsps
garlic cloves
20 ozs
zucchini
10 ozs
yellow squash
1 1/2 lbs
tomatoes
1 1/2 tsps
fresh thyme leaves
1 1/2 tsps
fresh rosemary
1 serving
salt and pepper
2 Tbsps
fresh basil
2 Tbsps
fresh parsley