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Baked Ratatouille
Ingredients
  • 4 bacon strips, cut into 2-inch pieces
  • 1 cup sliced onion
  • 1 can (14-½ ounces) diced tomatoes, undrained
  •  
  • ⅓ cup tomato paste
  • ¼ cup olive oil
  • 1 large garlic clove, minced
  • 1 teaspoon salt
  • 1 teaspoon Italian seasoning
  • 1 large eggplant (about 1-¼ pounds), peeled and cubed
  • 4 medium zucchini, sliced
  • 1 large green pepper, cut into strips
  • 8 to 12 ounces sliced Monterey Jack cheese
Steps
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