Instructions: Cook onion and garlic in hot oil for 2 minutes. Add eggplant, zucchini and peppers. Cook 5 minutes.

Add tomato paste and cook 5 minutes on low heat. Stir in tomato juice and stock. Simmer until vegetables are just tender, about 8 to 10 minutes.

Stir in basil, season with salt and pepper.

This recipe yields 6 servings.

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