Recipe courtesy of Melissa d'Arabian
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Ratatouille
Total:
1 hr 25 min
Prep:
30 min
Cook:
55 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 25 min
Prep:
30 min
Cook:
55 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Heat 2 tablespoons of oil in a large pan or Dutch oven. Cook the vegetables one at a time (separately) for 5 to 7 minutes, adding a little more oil as needed and seasoning with salt, in the following order: eggplant, zucchini, pepper, onion, and tomatoes. Combine all of the cooked vegetables together in the pan, add the garlic, thyme, and basil and let simmer gently for 20 minutes. Add a splash of red wine vinegar, season with salt and pepper, and then turn off the heat. Serve hot, warm, or cold.

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