• 1 onion, chopped
    • 2 garlic cloves, minced
    • 5 tablespoons olive oil
    • 400 g eggplant, cut into cubes
    • 2 small zucchini, scrubbed, quartered lengthwise, and cut into cubes
    • 1 red bell pepper, peeled and chopped
    • 800 g ripe tomatoes,about 5 big,peeled and chopped
    • Herbs of provence
    • 3/4 teaspoon salt
    • 1/2 cup shredded fresh basil leaves


    1. In a large skillet cook the onion and the garlic in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until the onion is softened. Add the remaining 3 tablespoons oil and heat it over moderately high heat until it is hot but not smoking. Add the bell pepper stirring occasionally, for 2 minutes, or until the bell pepper is softened. Stir in the tomatoes and herbs of provence  until it soft,add zucchini and eggplant cook the mixture over the moderate heat, stirring ocasionally, Stir in the tomatoes and cook the mixture, stirring occassionaly, for 30 minutes or until the vegetables are tender. Season with salt and pepper .Stir in the basil and combine the mixture well. The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving.
    2. Serve with pasta,couscous or rice

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