Moroccan Eggplant, Tomato, and Zucchini Kamfounata (Ratatouille)
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Cooking tools:
- Stew pot
- Chef's knife
- Cutting board
- Stove
- Spoon
- Measuring spoon
- Kitchen towel
- Refrigerator
- Serving bowl
Ingredients
- 2 large eggplants, roughly chopped
- 2 red bell peppers, roughly chopped
- 2 small zucchini, roughly chopped
- 1 large yellow onion, roughly chopped
- 4 garlic cloves, peeled and minced
- 6 oz. tomato paste
- 2 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- Salt
- pepper
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