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Quick Cooking Ratatouille

Posted by Solitary Dancer on May 21, 2008

Quick-Cooking Ratatouille
by: Vegetarianlowcarb


Ingredients eggplant

  • 1/3 cup olive oil
  • 1 yellow bell pepper, cored, seeded, and coarsely chopped
  • 5 scallions, cut into 1/2′ pieces
  • 1 small eggplant, peeled and cut into 3/4′ chunks
  • 1 medium zucchini, thinly sliced
  • 2 cups cherry tomatoes (about 16), quartered
  • 1 large clove garlic, chopped
  • 1 Tsp. chopped fresh thyme leaves
  • 1 Tbsp. balsamic vinegar; more to taste
  • salt and freshly ground black pepper, to taste


  1. In a large skillet, heat 2 tablespoons of olive oil and sauté the bell pepper and scallions until lightly browned.
  2. Add the remaining oil and the eggplant.
  3. Reduce the heat and sauté over medium high until tender.
  4. Add the zucchini and continue cooking, being sure to keep stirring, until all vegetables are tender.
  5. Stir in the tomatoes, garlic, and thyme.
  6. Cook until heated through.
  7. Sprinkle the vegetable medley with the balsamic vinegar, salt, and pepper.
  8. Serve hot.


photo credit: Roanoke Farmer’s Market


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