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1 Tbs + 1 tsp olive oil

1 large spring onion sliced thin

3 cloves garlic crushed

1 Tbs tomato paste

3-4 ripe tomatoes peeled, seeded & chopped (or 1 pint of cherry tomatoes sliced in half)

kosher salt & pepper to taste

1 tsp kosher salt

2 Japanese or 1 Italian eggplant sliced thin (1/8″)

1 medium zucchini’s sliced thin (1/8″)

1 medium yellow squash sliced thin (1/8″)

leaves from a couple sprigs of thyme

freshly ground black pepper

olive oil

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