Ingredients
- 1 medium eggplant, peeled and cut into 1-inch cubes
- 1 tablespoon plus 1 teaspoon salt, divided
- 2 medium onions, halved and thinly sliced
- 4 medium tomatoes, chopped
- 3 medium zucchini, cut into 3/4-inch slices
- 2 celery ribs, chopped
- 3 tablespoons olive oil
- 2 teaspoons dried basil or 2 tablespoons minced fresh basil
- 4 garlic cloves, minced
- 1/2 teaspoon pepper
- 1 can (6 ounces) tomato paste
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1/3 cup coarsely chopped fresh basil
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