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- 14 ounces frozen puff pastry, defrosted in the fridge overnight*
- 1 Asian eggplant
- 1 smallish zucchini
- 1 smallish yellow squash
- 1 longish red bell pepper
- 1/3 cup tomato puree (such as Pomi) or canned plain tomato sauce
- 2 tablespoons olive oil
- Salt and pepper
- Few sprigs fresh thyme
- 1 cup crumbled feta
Directions:View on Smitten Kitchen
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