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Vegan • Gluten free • Paleo • 1.5 hrs to make • Serves 4


3 Basil, leaves fresh
1 Eggplant, small
3 cloves Garlic
1 Onion
2 tsp Thyme, fresh
3 Tomatoes, small
1 Zucchini

Baking & Spices

1 Kosher salt and freshly ground black pepper
1 Pepper, green, or yellow red

Oils & Vinegars

1/4 cup Olive oil
1 Splash Red wine vinegar
  • Kay Otic

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