Recipe for Creole Ratatouille (Sapphire) 
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Yield:
6
Ingredients:
Amount Ingredient
Nonstick cooking spray
1 tbl olive oil
1 lrg onion finely diced
2 x garlic cloves
1 x red bell pepper seeded
and finely diced
1 x green bell pepper seeded
and finely diced
1/4 lb eggplant finely diced (1 medium)
1 x zucchini finely diced
1 x yellow squash finely diced
1 pch Herbes de Provence
1 tsp Creole Seasoning
4 lrg ripe tomatoes finely diced (leave skin on and retain juice)
1/2 cup white wine
Instructions:
Instructions: Prep/cook time: 1 hour

Coat a large pot with cooking spray. Add olive oil and heat on medium-high to just below the smoking point. Add onion and garlic, cover pot and cook until they are translucent, soft and starting to brown. Add bell peppers and cook 2 minutes. Add eggplant and cook 2 minutes more. Add zucchini and yellow squash and cook an additional 2 minutes. Keep the pot covered in between additions.

Add Herbes de Provence, Creole Seasoning, tomatoes with juice and white wine. Bring mixture to a boil and simmer, uncovered, about 20 minutes. Add salt and pepper to taste, and serve.

Creole Seasoning: Zatarain or Paul Prudhomme.

Notes:
Creole Flavors (Artisan, 1996), and chef-owner of the Sapphire Restaurant at New Orleans Omni Royal Crescent Hotel.

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