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Ratatouille
Posted By Patrice On July 9, 2010 @ 7:24 pm In All Recipes,Freezing,Low-Fat,Main Dish,Other Soups & Stews,Vegetables | No Comments
Place olive oil in a dutch oven or small stock pot. Warm pan to medium and add onion, garlic and bay leaf. Stir for a few minutes to evenly cover veggies with oil and slightly soften.
Add eggplant and stir for 7-8 minutes. Stir in zucchini, red pepper, tomato, and salt. Turn down to medium low and simmer with lid on about 10 minutes.
Stir in basil, red wine vinegar, and thyme.
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