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Linguine With Ratatouille Sauce

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3 tablespoons olive oil

1 onion, cut into thin slices

1 green or red bell pepper, cut into 1/2-inch dice

1 small eggplant (about 1/2 pound), cut into 1/2-inch dice

1 zucchini (about 1/2 pound), cut into 1/2-inch dice

3 cloves garlic, chopped

1 1/4 teaspoons salt

1/2 teaspoon fresh-ground black pepper

1 2/3 cups canned crushed tomatoes in thick puree (one 15-ounce can)

2 teaspoons wine vinegar

3/4 pound linguine

1/2 cup plus 2 tablespoons thin-sliced basil leaves

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