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Dinner Tonight: Seasonal Ratatouille
- 8 tablespoons olive oil
- 4 Japanese eggplants, sliced 1/4 inch thick
- 1 onion, sliced 1/4 inch thick
- 4 bell peppers, sliced 1/4 inch thick
- 2 yellow squash, sliced 1/4 inch thick
- 2 zucchini, sliced 1/4 inch thick
- 4 medium tomatoes, seeded and diced
- 2 tablespoons red wine vinegar
- 2 tablespoons tomato paste
- 2 cloves garlic, minced
- Salt and pepper
- Small handful of parsley and basil
Directions:View on Serious Eats
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