6 scallions
1/2 large red onion, sliced
4 zucchini sliced
2 tablespoons balsamic vinegar
2 cloves garlic, minced
4 cups stewed tomatoes
14 ounces eggplant cooked and sliced
1/2 cup water
Saute zucchini, pepper and garlic in vinegar for about 7 minutes. Add everything else, plus water. Simmer for 10 minutes or so. Serves 4 to 6.
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