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Ratatouille with Eggplant and Zucchini

Ratatouille with Eggplant and Zucchini Recipe

  • 1/3 cup olive oil
  • 2 medium onions chopped
  • 4 garlic cloves minced
  • 2 large eggplants (2 pounds) peeled in strips and cut into 3/4-inch cubes
  • 4 to 5 medium zucchini (2 pounds) cut into 1-inch cubes
  • Coarse salt and ground pepper
  • 3 yellow or red bell peppers ribs and seeds removed, cut into 3/4-inch cubes
  • 1 can (28 ounces) diced tomatoes
  • 1 teaspoon dried thyme
  • 1/2 cup chopped fresh basil
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