April 04, 2019 1 min read
Prep time: 5 minutes
Cook time: 25 minutes
2 cups cubed eggplant
1 cup cubed zucchini
1/2 cup onion
1 tbsp balsamic vinegar
1/2 tsp garlic, minced
1 tbsp olive oil
1 tsp fresh thyme leaves
1/4 tsp fresh rosemary, finely chopped
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