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Makes 8 to 10 servings
2 large eggplants
2 yellow onions
3 bell peppers
6-8 medium zucchini
4 large tomatoes
1 1/2 - 2 tablespoons olive oil
3-4 cloves garlic
1 bay leaf
3-4 sprigs thyme
1/4 cup loosely packed basil, sliced into ribbons
Extra basil for garnishing
Salt and pepper
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