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Ratatouille with Eggplant, Tomatoes and Herbs
Ingredients
  • 2 tablespoons olive oil
  • 2 cloves garlic (crushed and minced)
  • 1 large yellow onion (trimmed, quartered, and thinly sliced)
  • 1 small eggplant (washed, trimmed, and cubed)
  • 2 green bell peppers (washed, trimmed, and coarsely chopped)
  • 4 large tomatoes (washed and coarsely chopped, or 2 (14.5-ounce) cans diced tomatoes)
  • 3 to 4 small zucchini (washed, trimmed, and cut into ¼-inch slices)
  • 1 medium bay leaf
  • 1 teaspoon dried leaf basil
  • ½ teaspoon dried leaf oregano
  • ¼ teaspoon dried leaf thyme
  • 2 tablespoons chopped fresh parsley
Steps
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