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Italian-Style Ratatouille

Yield 6 to 8 servings


  • 3 medium onions, thinly sliced
  • 2 medium-size green peppers, seeded and cut into 1/8-inch strips
  • 2 stalks celery, cut in thin lengthwise strips
  • 6 cloves garlic, minced
  • 1/3 cup plus 2 tablespoons olive oil
  • 2 medium eggplant, peeled and cubed
  • 2 medium zucchini, thinly sliced
  • 1 (16-ounce) can whole tomatoes, drained and coarsely chopped
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dried whole orégano
  • 1/2 teaspoon basil leaves
  • 1/2 cup salad olives, chopped

How to Make It

  1. Sauté onion, green pepper, celery, and garlic in oil in a large Dutch oven until vegetables are crisp-tender. Add eggplant and zucchini; cook 15 minutes, stirring occasionally. Add tomatoes, salt, pepper, orégano, and basil, stirring well; cover and cook 15 minutes. Sprinkle with olives before serving.

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