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Pasta Primavera

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1 (1 pound) eggplant, cut into 1/2 inch chunks

1 red bell pepper, cut into 1/2 inch chunks

1 yellow bell pepper, cut into 1/2 inch chunks

1 orange or green bell pepper, cut into 1/2 inch chunks

1 medium onion, diced

4 cloves garlic, minced

4 tablespoons extra virgin olive oil

1 (28 ounce) can diced tomatoes

1/2 teaspoon sea salt

4 or 5 grinds fresh black pepper

1 teaspoon oregano leaves

5 or 6 basil leaves, torn (or 1 teaspoon dried basil)

16 ounces pasta (castellane, rotini, penne, rigatoni, or other similar shape)

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