Ratatouille
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- 3 garlic cloves, chopped
- 2 medium zucchini, chopped
- 1 medium onion, chopped
- 15 ounces canned tomatoes (or 2 tomatoes peeled, seeded, and diced)
- 1 packet chicken bouillon plus 1 cup water
- 1 medium green or red pepper (1 lb)
- 2 large eggplant (2lb), chopped into 1/2†squares
- 5 tablespoons oil
- Bay leaf
- Dried thyme
- Salt and pepper to taste
Add oil and garlic to pan, cook until garlic is soft. Add onions and cook for 3 minutes. Add eggplant, zucchini, pepper and stock. Cook until soft. Add tomatoes and season with salt and pepper. Cook for 10 minutes on medium-low heat until flavors have blended.
Serves 8