SUBSCRIBE: http://bit.ly/1mk8ehMWEBSITE: http://www.byrontalbott.com BUSINESS INQUIRY:
[email protected]MAILING ADDRESS: 18653 Ventura Blvd., #655, Tarzana, CA 91356TWITTER: http://www.Twitter.com/ByronTalbottINSTAGRAM: http://followgram.me/byrontalbottFACEBOOK: https://www.facebook.com/ByronTalbottFoodKITCHEN EQUIPMENT: All Clad Saute Pan: http://amzn.to/1uzLAnKOXO Good Grips Containers: http://amzn.to/1pJbVjjMini Carafe: http://amzn.to/1s2x7AJInduction Stove Top: http://amzn.to/1kZnP7fAll Clad Sauce Pan: http://amzn.to/1qSiGltMandoline: http://amzn.to/1JDAPcBINGREDIENTS:1 zucchini1 japanese eggplant1 yellow squash 1 red onion2 vine ripe tomatoes4-5 tbsp tomato paste1/2 cup water2 tbsp olive oil1 tsp chopped thyme2 tbsp minced onion1 tbsp sliced garlic2 tbsp diced chili pepper (bell or spicy)2 tsp smoked paprikasalt & pepper to taste