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Post  Admin on Tue Aug 25, 2009 6:56 pm


1 pound zucchini
1 pound eggplant
1 pound tomatoes
2 green bell peppers
2 onions
2 cloves garlic, finely chopped
1 bay leaf
salt and pepper to taste
extra virgin olive oil

Peel the zucchini and eggplant and cut into bite-sized
pieces. Peel the onions and cut onions and tomatoes into
bite sized pieces. Remove the seeds and membranes from
the bell peppers and cut the same way. Saute each
vegetable separately in a small amount of oil over
medium high hear until tender, starting with the onions
and peppers. When the onions and peppers are sauteed,
combine them together in one pan and cover. Add bay leaf,
salt and pepper and continue to cook slowly. Saute the
eggplant next, followed by zuccnini, then the tomatoes
with the garlic. Now combine all ingredients in a large
pan and cook for 10 minutes.

Cooking time s about 30 minutes for all vegetables. They
are cooked separately to keep them from getting water-
logged. Ratatouille should not be mushy.


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