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Ratatouille 3
From: Tali

This is an easy recipe and tastes great as a main course, served on a bed of Jasmine rice, and chopped black olives. It came from the Feb 2003 Real Simple magazine.

SERVES 4

  • 3 tablespoons olive oil
  • 1 onion, thinly sliced
  • 4 garlic cloves, peeled and sliced
  • 1 small bay leaf
  • 1 small eggplant, cut into 1/2-inch, pieces
  • 1 small zucchini, halved length wise and cut into slices
  • 1 red bell pepper, cut into slivers
  • 4 plum tomatoes, chopped
  • 1 teaspoon salt
  • 1/4 cup shredded fresh basil leaf
  • fresh ground black pepper

Over medium-low heat, add the oil to a large pan with the onion, garlic and bay leaf.

Stir occasionally till the onion begins to soften (about 2 minutes).

Add the eggplant and cook for 8 minutes stirring occasionally.

Stir in the zucchini, red bell pepper, tomatoes, and salt.

Cook over medium heat for 6 minutes or until the vegetables are tender.

Stir in the basil and a few grinds of black pepper.