Recipe for Ratatouille on the Run 
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Yield:
1 servings
Ingredients:
Amount Ingredient
2 tbl Olive oil
4 lrg Garlic cloves, chopped
1 lrg Eggplant, (unpeeled), diced
2 x Green bell peppers, diced
2 lrg Tomatoes, chopped
1 x Onion, cut into 1-inch pieces
1 lrg Zucchini, cut into 1/2-inch pieces
1/2 cup Chopped fresh basil or 1 tablespoon dried
2 tbl Red wine vinegar
Instructions:
Instructions: Heat oil in heavy large Dutch oven over medium heat. Add garlic; stir 1 minute. Add eggplant, green bell peppers, tomatoes, onion, zucchini and basil. Saute 5 minutes. Cover and simmer until all vegetables are tender, stirring occasionally, about 25 minutes. Uncover pot and simmer until juice thickens, stirring occasionally, about 10 minutes. Mix in vinegar; season to taste with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate.)

Preheat oven to 350F. Spread ratatouille in 9-inch-diameter pie dish.

Sprinkle with cheese, if desired. Bake until heated through, about 20 minutes.

Makes about 3 cups.

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