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3 tablespoons olive oil

1 onion, thinly sliced

4 garlic cloves, peeled and sliced

1 small bay leaf

1 small eggplant, cut into 1/2-inch pieces (about 3 cups)

1 small zucchini, halved lengthwise and cut into thin slices

1 red bell pepper, cut into slivers

4 plum tomatoes, coarsely chopped (about 1 1/4 cups)

1 teaspoon kosher salt

1/2 cup shredded fresh basil leaves

Freshly ground black pepper

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