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Classic Ratatouille

Olive Oil
Eggplant (1” cubes)
Zucchini (1” cubes)
Onions (1” cubes)
Green Bell Peppers (1” squares)
Tomatoes (peeled, seeded, and coarsely cubed)
Garlic (peeled and finely chopped)
Water
Salt and Pepper


Heat about ¼ cup of olive oil in a skillet. First saute’ the egg plant cubes about 8 mins. Remove with a slotted spoon to a large pan. Saute’ zucchini cubes until brown about 8 mins. Remove and add to pan with egg plant. Add about another ¼ cup of olive oil to the skillet and sauté’ the onion and green pepper cubes for about 6 mins. Transfer to the pan with other vegetables. Add the tomatoes, garlic, salt, pepper, and about ¼ to ½ cups water. Bring to a boil over medium heat. Reduce heat, cover, and simmer for about an hour. Remove the lid and increase the heat to medium and cook about 20 mins to reduce some of the liquid. Remove from heat and let rest for 30 mins before serving.

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