Total Calories: 136
Sauté the garlic cloves in a Dutch oven in 3 tablespoons of oil until they are translucent. Add one portion at a time of each of the vegetables, tomato paste and the diced tomatoes, sprinkling each layer with basil, salt and pepper. Add the remaining oil over the top, cover and cook over low heat for 30 minutes. Stir occasionally to prevent sticking. Serve hot or chilled.
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