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Ratatouille is a classic late summer French stew that’s fun to say and fun to make. It’s packed with fresh produce: tomatoes, eggplant, zucchini, bell pepper and fresh herbs. Serve with crusty loaves of bread on its own, or over brown rice, pasta, fish or chicken. Pair with a leafy green or Greek salad.
serves 4-6


¼ cup olive oil
2 cups onion, chopped
4-6 cloves fresh garlic, minced
1 bay leaf
2 medium-size eggplants, cubed
¼ cup dry red wine
¼ cup tomato paste, stirred into 1 cup water
¼ cup chopped fresh basil
½ teaspoon dried oregano
½ teaspoon chopped fresh rosemary
2 cups red bell peppers, chopped into large pieces
3 cups zucchini (or yellow squash), cubed
3 large tomatoes, cut into chunks
Chopped fresh parsley (optional)
Black pepper and salt to taste

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  • I'm a dairy free recipe!
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1. Heat olive oil in a large soup pot.
2. Add onions and sauté for 5 minutes. Add garlic and bay leaf; sauté for 1 minute.
3. Add eggplant, wine, tomato paste/water, basil, oregano, rosemary, and salt and pepper. Mix well, cover and simmer for 15 minutes.
4. Add peppers, zucchini and tomatoes. Add a bit more water, if necessary. Simmer in the covered pot until all of the vegetables are tender, about 10-15 minutes.
5. Top with your favorite cheese and fresh parsley (optional).


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