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Ratatouille

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Serves 6


Ingredients:

1/4 cup olive oil
1 medium eggplant, peeled and cut into 1" cubes
1 lb zucchini, cut into 1" cubes
2 tablespoons olive oil
1/2 cup onions, sliced
2 red bell peppers, cut into 1" squares
3 cloves garlic, chopped
1/4 cup fresh basil, chopped
1 1/2 cups fresh tomatoes, peeled, seeded and chopped
2 sprigs fresh thyme
Salt, to taste
Pepper, to taste

Directions:

  1. In large skillet over high heat saute until golden (about 10-12 minutes) 1/4 cup olive oil, eggplant and zucchini.
  2. Remove vegetables and reduce heat to med-high. In same pan, add 2 tablespoons olive oil and onions. Cook until softened. Add red bell peppers, garlic, salt and pepper and cook until vegetables are tender (8-12 minutes). Reduce heat to low. Add tomatoes and thyme.
  3. Return eggplant and zucchini to pan and cook until everything is tender, about 20 minutes more. Turn off heat and add basil. Serve warm or cold.
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