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Ratatouille

A summer vegetable stew from Provence, good hot, warm or at room temperature.

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Classic Stovetop

Classic Stovetop Ratatouille

Eggplant, zucchini, peppers and tomatoes cooked in stages so each keeps its shape, then simmered together with garlic, thyme and basil. Serve it with crusty bread, over polenta or next to grilled meat.

New, no ratings yet0 reviews1 hr 15 minmedium

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