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1-3/4 cup chopped onion
1 clove garlic, minced
2 tbsp. cooking oil
4 medium tomatoes, peeled and coarsely chopped
1/2 lb. zucchini, cut into 1/2" strips
1/2 lb. eggplant, cut into 1/2" strips
2 medium green peppers, cut into 1/2" strips
1-1/2 tsp. salt
1 tsp. dried basil
1/2 tsp. dried thyme

In a large skillet, cook onion and garlic in hot oil until tender but not brown. Transfer mixture to slow cooker. Add rest of ingredients and stir to combine. Cover and cook on high heat setting for 3-4 hours. Makes 6-8 servings.

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