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Ratatouille
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Ratatouille is a classic late summer French stew that’s fun to say and fun to make. It’s packed with fresh produce: tomatoes, eggplant, zucchini, bell pepper and fresh herbs. Serve with crusty loaves of bread on its own, or over brown rice, pasta, fish or chicken. Pair with a leafy green or Greek salad.
serves 4 to 6

Ingredients

1/4 cup olive oil

2 cups onion, chopped

4-6 cloves fresh garlic, minced

1 bay leaf

2 medium-size eggplants, cubed

1/4 cup dry red wine

1/4 cup tomato paste, stirred into 1 cup water

1/4 cup chopped fresh basil

1/2 teaspoon dried oregano

1/2 teaspoon chopped fresh rosemary

2 cups red bell peppers, chopped into large pieces

3 cups zucchini (or yellow squash), cubed

3 large tomatoes, cut into chunks

Chopped fresh parsley (optional)

Black pepper and salt to taste

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Ratatouille
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

1.     Heat olive oil in a large soup pot.

2.     Add onions and sauté for 5 minutes. Add garlic and bay leaf; sauté for 1 minute.

3.     Add eggplant, wine, tomato paste/water, basil, oregano, rosemary, and salt and pepper. Mix well, cover and simmer for 15 minutes.

4.     Add peppers, zucchini and tomatoes. Add a bit more water, if necessary. Simmer in the covered pot until all of the vegetables are tender, about 10-15 minutes.

5.     Top with your favorite cheese and fresh parsley (optional).

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