INGREDIENTS
2
eggplants
6
roma tomatoes
2
squashes
2
zucchinis
2 tbsp
olive oil
1
onion
4 cloves
garlic
1
bell pepper
1
bell pepper
1 serving
salt
1 serving
bell pepper
28 ozs
canned tomatoes
2 tbsp
basil
2 tbsp
basil
1 tsp
garlic
2 tbsp
parsley
2 tsp
thyme
1 serving
salt
1 serving
bell pepper
4 tbsp
olive oil