Ingredients
- 1 1/4 pounds eggplant cut into 1/3-inch cubes
- salt
- 6 tablespoons extra-virgin olive oil plus more for serving
- 2 medium zucchini about 1 lb, cut into 1/3-inch cubes
- 1 yellow onion medium, finely chopped
- 1 Orange or yellow bell pepper, cut into 1/4-inch dice
- 5 cloves garlic chopped
- 5 tomatoes
- 1 3/4 pounds juices
- 1 tablespoon tomato paste
- 2 teaspoons thyme fresh chopped, plus more for serving
- 3/4 teaspoon sugar
- 1/4 teaspoon crushed red pepper flakes optional
- 3 tablespoons fresh basil chopped
Nutrition
- Calories : 200 calories
- Carbohydrate : 27 grams
- Fat : 10 grams
- Fiber : 5 grams
- Protein : 4 grams
- SaturatedFat : 1.5 grams
- Sodium : 125 milligrams
- Sugar : 14 grams
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