INGREDIENTS
2 tbsp
Basil, fresh
1
Eggplant, small
2 tbsp
Flat-leaf parsley
5 cloves
Garlic
1
Onion, small
1 tsp
Oregano, dried
1
Parsley
1/2 cup
Roma tomatoes
1
Squash, small
1 tsp
Thyme, dried
1
Tomato
1
Zucchini, small
1 handful
Olives, oil-cured
1/2 tsp
Red pepper flakes
1/2 tsp
Salt
1 tbsp
Olive oil