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Easy Rapid Ratatouille Recipes

Easy Rapid Ratatouille Recipes


Ratatouille doesn't have to be the all-day affair of a Provencal Housewife. Ratatouille for two is more than twice as fast as Ratatouille for four, so if you're going to double the recipe, can't expect it to be rapid.


Serves 2

  • 1 medium eggplant

  • 1 medium zucchini

  • 1 red bell pepper

  • 3 tablespoons olive oil

  • 2 cloves garlic

  • 1 large fresh tomato (or 1 cup canned whole tomatoes, with juice)

  • Salt and pepper

  • Fresh basil (optional)

  1. Coarsely dice the eggplant. Slice the zucchini into thin rings. Core and seed the pepper and cut into thin strips.

  2. In a large skillet, heat the olive oil over medium heat. Push the garlic through a press into the hot oil and add the chopped vegetables. Saute for 5 minutes.

  3. For fresh tomato, coarsely chop on a cutting board and scrape the flesh and juices into the pan. If you use canned tomatoes, break them up with a spoon as you add them.

  4. Bring the mixture to a boil, reduce heat, and simmer gently for 5 to 7 minutes until the vegetables are tender, and the tomato is cooked down and slightly thickened.

  5. Season well with salt and pepper. Add coarsely chopped basil leaves just before serving.

More about Healthy Eggplant Recipes


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