2 large eggplants
2 red peppers
2 yellow peppers
About 1/2 cup olive oil, for cooking
4 small zucchini, cut into thick rounds
2 onions, sliced
2 cloves garlic, minced
2 pepperoncini, crushed
1 bay leaf
1 sprig fresh rosemary
8 medium tomatoes, seeded and roughly chopped
Freshly ground black pepper
Handful or 2 chopped fresh basil leaves
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