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Photos of Alice Waters’ Ratatouille Recipe
How To Make Alice Waters’ Ratatouille Recipe
A classic French vegetable stew made with summer vegetables like eggplant, squash and peppers.
Serves:
Ingredients
- 1 medium eggplant
- 1 zucchini
- 1 yellow squash
- 1 red bell pepper
- 1 yellow onion
- 4 cloves garlic
- 3 tbsp olive oil
- 3 medium tomatoes
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh thyme leaves, chopped
Instructions
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Preheat oven to 375°F.
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Cut eggplant, zucchini, squash, bell pepper, and onion into bite-sized pieces.
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Mince garlic.
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In a large oven-safe pot over medium heat, add oil and sauté onion until they are translucent.
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Add garlic and cook for 1 minute.
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Add eggplant, zucchini and bell peppers and cook for 10-15 minutes or until vegetables are tender.
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Add chopped tomatoes, salt, and black pepper and cook for another 5 minutes.
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Stir in fresh thyme.
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Transfer the pot to the oven and bake for 30 minutes or until vegetables are fully cooked and tender.
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Serve hot.
Nutrition
- Calories : 158kcal
- Total Fat : 10g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 582mg
- Total Carbohydrates : 16g
- Dietary Fiber : 6g
- Sugar : 9g
- Protein : 3g
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