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1 Tbs + 1 tsp olive oil
1 large spring onion sliced thin
3 cloves garlic crushed
1 Tbs tomato paste
3-4 ripe tomatoes peeled, seeded & chopped (or 1 pint of cherry tomatoes sliced in half)
kosher salt & pepper to taste

1 tsp kosher salt
2 Japanese or 1 Italian eggplant sliced thin (1/8″)
1 medium zucchini’s sliced thin (1/8″)
1 medium yellow squash sliced thin (1/8″)
leaves from a couple sprigs of thyme
freshly ground black pepper
olive oil