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Roasted Ratatouille = the Best Ratatouille
Ingredients
  • subheading: FOR THE ROASTED RATATOUILLE:
  • 12  ounces eggplant, (about 1), chopped into 1-inch pieces, see notes above re quantities
  • 1 ¼  pounds tomatoes, chopped into 1-inch pieces
  • 12  ounces zucchini (about 2), chopped into 1-inch pieces
  • 2  red bell (or other) peppers, seeded and coarsely chopped
  • 1  yellow or white onion, chopped
  • 1  shallot, thinly sliced
  • 4  cloves garlic, minced
  • ¼ to ½  cups olive oil, see notes above
  • 2 to 4  tablespoons white balsamic vinegar
  • 2  teaspoons chopped fresh thyme, optional
  • 1  teaspoon kosher salt plus more to taste
  • Freshly cracked pepper to taste
  • subheading: FOR THE PASTA:
  • dried pasta
  • roasted ratatouille
  • freshly grated parmesan
  • basil
Steps
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