Eggplant & Zucchini Compote

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
326
FAT
90%
CHOL
0%
SOD
17%

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Ingredients for 4 servings

1/2 cup extra-virgin olive oil

1-1/4 lb. Chinese or Japanese eggplant, unpeeled, sliced 1/4 inch thick

1 sprig each of thyme and rosemary, and 1 bay leaf, tied in a bouquet

1 cup homemade or low-salt chicken or vegetable broth

Kosher salt and freshly ground black pepper

6 or 7 large cloves garlic, finely chopped (to yield 1/4 cup)

1 medium onion, sliced 1/4 inch thick

4 small zucchini (about 1-1/4 lb. total), sliced 1/4 inch thick

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