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Ratatouille

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Ingredients

  • 2 eggplants, cut into 1/4 inch slices
  • 4 tbs oil
  • 1 medium onion
  • 1 garlic clove, chopped
  • 1 green pepper, seeded and diced
  • 1 red pepper, seeded and diced
  • 4 zucchinis, 1/2 inch slices
  • 2 tbs fresh parsley
  • 1 tsp fresh basil or 1/3 tsp dried
  • 1/2 tsp fresh marjoram or 1/4 tsp dried
  • salt and pepper to taste
  • 6 tomatoes, peeled and chopped

Details

Preparation

Step 1

In a large skillet, saute onion and garlic in oil; add eggplant, fry for 2 minute on each side, add more oil if needed. Add peppers and zucchini, fry for 2 minutes. Sprinkle in seasonings. Add tomatoes, mix. Place in a casserole dish, cover and bake at 325 for 25-45 minutes; uncover, bake 15 more minutes.

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