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Ratatouille Recipe

   
 

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     Ratatouille

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
3 lbs tomatoes
3 lbs zucchini
3 lbs eggplant
12 garlic cloves
1 bunch of parsley or basil
salt and pepper
2 tablespoons olive oil
 

Instructions
Wash tomatoes, zucchini, and eggplant and cut into thick slices. Using a stockpot, make layers starting with eggplant and then tomatoes, and last zucchini. Repeat until pot is filled almost to the brim. Add garlic cloves and parsley sprigs. Season with salt and pepper. Cover and cook over medium heat until veggies are tender (2-2.5 hours). Let cool and serve. Add olive oil and garnish.


Originally Submitted
11/27/2010





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