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- 1/2 onion, finely chopped
- 2 garlic cloves, very thinly sliced
- 1 cup tomato puree (such as Pomi)
- 2 tablespoons olive oil, divided
- 1 small eggplant (my store sells these Italian Eggplant that are less than half the size of regular ones; it worked perfectly)
- 1 smallish zucchini
- 1 smallish yellow squash
- 1 longish red bell pepper
- Few sprigs fresh thyme
- Salt and pepper
- Few tablespoons soft goat cheese, for serving
Directions:View on Smitten Kitchen
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