Ingredients 1/2 tbsp (7 mL) olive oil 4   garlic cloves, pressed 2 pkg (10.5 oz/595 g each) grape or cherry tomatoes 1 cup (250 mL) unsalted vegetable stock, chicken stock or chicken broth 1   large eggplant, unpeeled 2 medium zucchini 2 medium yellow squash 3/4 oz (20 g) fresh basil leaves, snipped 1/2 tsp (2 mL) each salt and black pepper Directions Heat oil in All-Purpose Pot over medium heat 1-3 minutes or until shimmering. Add pressed garlic; cook until fragrant, about 30 seconds. Read More