Ingredients: 1/4 cup olive oil1 cup small diced onion1 teaspoon minced garlic2 cups diced eggplant1 teaspoon thyme leaves1 cup diced red peppers1 cup diced yellow peppers1 cup zucchini diced1 cup yellow squash diced1/4cup chopped basil 1/4 cup chopped parsleySalt and pepper to tasteDirections:Set a large saut pan over medium heat and the add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized. Add eggplant and the thyme and continue to cook, stirring occasionally, until the eggplant is cooked about 5 minutes. Add the peppers, zucchini and squash and continue to cook for 5 minutes. Add the tomatoes, basil, parsley and salt and pepper to taste cook for another 5 minutes and serve hot, great with pasta
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