INGREDIENTS
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3 tablespoons olive oil
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1 onion, thinly sliced
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4 garlic cloves, peeled and sliced
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1 small bay leaf
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1 small eggplant, cut into 1/2-inch pieces (about 3 cups)
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1 small zucchini, halved lengthwise and cut into thin slices
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1 red bell pepper, cut into slivers
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4 plum tomatoes, coarsely chopped (about 1 1/4 cups)
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1 teaspoon kosher salt
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1/2 cup shredded fresh basil leaves
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Freshly ground black pepper