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Ingredients
  • 4 oz. pasta shells
  • 1 medium, zucchini, halved lengthwise and sliced
  • 1 red or green bell pepper, cut into bite-size pieces
  • 2 cloves garlic, minced
  • 1 T. olive oil
  • 6 tomatoes, chopped
  • 1 medium eggplant, cubed
  • 1 T. chopped fresh basil
  • ⅓ c. shredded Parmesan cheese
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