One-Pan Ratatouille

By Sunset
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3 tablespoons olive oil

1 onion (8 oz.), peeled and diced (1/2 in.)

2 cloves garlic, peeled and minced

2 cans (14 1/2 oz. each) diced tomatoes

8 ounces Asian eggplant, rinsed and diced (3/4 in.)

About 1/2 teaspoon salt

About 1/4 teaspoon pepper

1 pound red, yellow, and/or orange bell peppers, rinsed, stemmed, seeded, and diced (1/2 in.)

8 ounces zucchini, rinsed, ends trimmed, and diced (1/2 in.)

8 ounces yellow summer squash, rinsed, ends trimmed, and diced (1/2 in.)

3/4 cup chopped fresh basil leaves

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