Ratatouille Recipe

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Ratatouille is essentally a vegetable stew, and as with most stews, the quantities and proportions are variable. Ratatouille is good served over pasta, rice or couscous; or as a vegetable side dish.
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  • 1 large eggplant, or several smaller ones
  • 2 medium zucchini
  • 1 onion
  • 1 pepper
  • 2 tomatoes (more if small)
  • 2 cloves garlic
  • 2 tablespoons chopped basil, oregano or marjoram (or a mix)
  • 2 tablespoons chopped parsley (optional)
  • 4 tablespoons olive oil
  • salt
Container: large skillet with cover
30 mins
  • Cut eggplant, zucchini, pepper and onion into cubes of about 1/2 inch. Mince or press the garlic. Finely chop the tomatoes, retaining seeds and juice.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté the eggplant until it begins to brown a little.  Remove eggplant, add to the pan the remaining 2 tablespoons olive oil, the onions, zucchini and peppers. Cover, reduce the heat and cook for 10 minutes.
  • Add garlic and tomatoes and cook 5 minutes. Add the browned eggplant and the chopped herbs and cook until all vegetables are tender - 10 to 15 minutes.
  • Add salt to taste and serve hot or at room temperature.
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