Ratatouille


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Serves 8 | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

1 teaspoon olive oil
1 large onion, peeled and chopped into 1/2-inch pieces
2 small eggplant, unpeeled and chopped into 1/2-inch cubes
2 medium zucchini, chopped into l/2-inch cubes
1 green bell pepper, cored and chopped into 1/2-inch pieces
1 red bell pepper, cored and chopped into 1/2-inch pieces
4-ounce can mushrooms, drained 28-ounce can crushed tomatoes
1/2 teaspoon garlic powder
1/2 teaspoon crushed thyme
1/2 teaspoon crushed oregano
1/2 teaspoon dried basil
1/4 teaspoon freshly ground black pepper


Directions

In a large nonstick skillet, saute the onion, eggplant, zucchini, and peppers in the oil over medium-high heat for about 10 minutes or until the vegetables are tender but not mushy.


Add the remaining ingredients, bring to a boil, reduce heat, and simmer uncovered for about 10 minutes


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