Ratatouille | Food Bank of the Rockies
1. Heat 2 tbsp oil in a large skillet over medium heat. Add eggplant and season with ¼ tsp salt. 2.
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Ingredients
- 3 tbsp cooking oil, divided
- 1 eggplant, cut into ½-inch cubes
- ½ tsp salt, divided
- 1 zucchini, cut into ½-inch cubes
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 tbsp garlic, minced
- 1 14.5-oz can diced tomatoes, with juices
- 2 tbsp tomato paste
- ½ tsp dried thyme
- ½ tsp sugar
- ¼ tsp red pepper flakes, optional
- Fresh basil, optional
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