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Summer Vegetable Ratatouille

Reviewed: Jun. 14, 2011
I have a much easier and healthier Russian version. Slice two large eggplants into 1/2 inch slices. Broil on a large cookie sheet lined with foil (both sides) until golden (no salting/draining needed). Takes about 20 min total. Chop other veggies (as much as you feel like) but I do one large onion, 4 garlic cloves, 1 large green pepper, 2 large carrots, three large tomatoes, half a can of green peas, parsley to taste, dill to taste, salt to taste, paprika or other pepper to your liking. Put everything, including the broiled eggplant into a ceramic bowl, add salt to taste and 1 spoon of olive oil, mix gently. Put covered in the oven preheated to 350F and cook covered for 1.5 hours, not stirring or disturbing in any way. If your oven is programmable, you can timer it to turn itself off. Voila! It's done. Lots of hassle spared, extremely healthy and working people-minded. Good warm or cold.
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