Yield Serves 4 Ingredients 1 onion, sliced thin 2 garlic cloves, minced 5 tablespoons olive oil a 3/4-pound eggplant, cut into 1/2-inch pieces (about 3 cups) 1 small zucchini, scrubbed, quartered lengthwise, and cut into thin slices 1 red bell pepper, chopped 3/4 pound smal
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