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Export 14 ingredients for grocery delivery
Step 1
Preheat oven to 400° F
Step 2
Roughly chop onions and add to a large dutch oven
Step 3
Peel and chop garlic - add to pot
Step 4
Add 1/2 cup veg broth and a pinch of salt and pepper
Step 5
Saute onions 5-10 min until softened
Step 6
While onions are cooking, cut off ends of eggplant and peel skin
Step 7
Cut into 1" planks and then cube, then drain tomatoes
Step 8
When onions are soft, add eggplant and tomatoes to pan
Step 9
Season with bay leaf, oregano, thyme, and rosemary and place entire pan into hot oven
Step 10
Bake uncovered for 40 min
Step 11
Meanwhile prepare the rest of the veggies
Step 12
Slice zuchinni, roughly chop red peper, and peel and cube the squash
Step 13
Carefully remove pan after 40 min and mash or blend using remaining 1/2 cup veg broth
Step 14
Stir in all remaining ingredients and mix well
Step 15
Return to oven for an additional 20-25 minutes
Step 16
Remove pan from oven and cover for 10 minutes
Step 17
Serve hot or cold alone, or with bread, rice, pasta, or potatoes