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Ratatouille

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Ratatouille

4-6 baby eggplants may be used if larger eggplant is unavailable. Ratatouille can be eaten hot or cold with meats, eggs or just spread onto fresh bread. Serve ratatouille as a filling for omelets and jacket potatoes or as a dip.

Ingredients

1 zucchini
1 aubergine (egg-plant)
1 green pepper
1 tomato
2 small onions
1 garlic clove
1 spoon olive oil, thyme
salt, pepper.

Instructions

Procedures :
Heat olive oil in the pan, add onions and garlic (finely minced) not until brown, add all vegetables washed and cut in little cubes, add salt pepper and thyme. Let simmer for 2 minutes on low heat. (optional add some tomato pure?)

Keywords: Ratatouille

Written by Melissa Owens

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