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James Beard


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½ cup olive oil

5 garlic cloves, finely chopped

1 ½ cups onion, chopped

1 ½ cups green or red peppers, coarsely chopped

1 ½ cups eggplant, unpeeled and coarsely diced

1 ½ cups zucchini, sliced and quartered

1 tablespoon salt

1 teaspoon freshly ground black pepper

3 tablespoons fresh basil or 2 teaspoons dried

Dash of cayenne pepper or Tabasco (optional)

1 ½ cups tomatoes, peeled, seeded, and chopped or canned Italian plum tomatoes, coarsely chopped

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