Ratatouille Recipe - The Acne Nutritionist Maria Marlowe

Ingredients

• 2 1/2 lb. tomato (4 large)
• 6 cloves garlic (thinly sliced)
• 1 cup flat-leaf parsley (fresh & chopped)
• 20 fresh basil leaves (torn in half)
• 1/3 + 1/2 cup extra-virgin olive oil (divided into tablespoons)
• 1 lb. eggplant (cut into 1-inch cubes)
• 2 1/4 tsp. unrefined salt (real, pink, or Celtic salt)
• 2 large red or yellow onion (quartered lengthwise and thinly sliced crosswise)
• 1 cup okra (sliced 1/4 inch thick)
• 4 medium green zucchini (quartered lengthwise and cut crosswise into 3/4-inch-thick pieces, 2 lb)
• black pepper (to taste)
• fresh basil leaves (to garnish)