Ratatouille

  • 1 medium eggplant, sliced
  • 1 medium zucchini, sliced
  • 1 medium cucumber, sliced
  • 1 medium squash, sliced
  • 1 onion, sliced
  • 1/3 green bell pepper, sliced
  • 1/3 red bell pepper, sliced
  • 1/3 yellow bell pepper, sliced
  • 1 can stewed tomatoes
  • 2 tbsp. white wine
  • 3 tbsp. olive oil
  • 4 cloves garlic, minced
  • 1 tbsp. dried Italian herbs
  • 3 bay leaves
  • Salt & pepper
  1. In a large pot heated with olive oil, cook garlic and bay leaves until fragrant.
  2. Add vegetables and sauté until lightly browned.
  3. Stir in tomatoes, white wine, and herbs, then place a lid.
  4. Cook until vegetables become tender, about 15-20 minutes.
  5. Salt and pepper.
  6. Makes 6 servings.

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