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  • 3 garlic cloves, chopped
  • 2 medium zucchini, chopped
  • 1 medium onion, chopped
  • 15 ounces canned tomatoes (or 2 tomatoes peeled, seeded, and diced)
  • 1 packet chicken bouillon plus 1 cup water
  • 1 medium green or red pepper (1 lb)
  • 2 large eggplant (2lb), chopped into 1/2” squares
  • 5 tablespoons oil
  • Bay leaf
  • Dried thyme
  • Salt and pepper to taste

Add oil and garlic to pan, cook until garlic is soft.  Add onions and cook for 3 minutes.  Add eggplant, zucchini, pepper and stock.   Cook until soft.  Add tomatoes and season with salt and pepper.  Cook for 10 minutes on medium-low heat until flavors have blended.

Serves 8

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