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|2 tablespoons olive oil|
|8 cloves garilc, minced|
|3 lbs tomatoes, cored and diced|
|1 lb zucchini, sliced|
|2 eggplants, cubed|
|2 Spanish onions, chopped|
|1 cup dry red wine or water|
|Salt and pepper, to taste|
|Pinch of crushed red pepper flakes, to taste|
|1 cup fresh basil leaves, chopped|
- In a large, heavy skillet or stockpot, heat the olive oil over medium-high heat. Add the garlic and cook for 1 minute. Add tomatoes, zucchini, eggplant, onions, dry red wine or water, salt and pepper and red pepper flakes. Cook over medium heat about 30 minutes, stirring occasionally, until the liquid has evaporated and the mixture resembles a stew. Add the basil and cook 5 minutes longer.
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