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Vegetable Ragout (Ratatouille)




  1. Cut eggplant into 1/2-inch cubes. Cook and stir onion and garlic in oil in skillet until onion is tender.
  2. Add eggplant and remaining ingredients. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until vegetables are crisp-tender, about 10 minutes.

Yield: 8 servings


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