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Categories: VegetablesVegetarianWorld Cuisine (French)
Contributed by: Jacqueline&David

This is a really quick ratatouille! It's all done in a skillet and it takes only 27 minutes to cook once you have your veggies chopped and ready. This is great on its own but is fabulous if you heap some of this on center of a plate and top it w/ cooked fish. Red Snapper goes well with it. We usually use broiled tilapia. We broil it w/ lemon butter and salt and pepper. If you top it w/ the fish, you can drizzle some infused oil like basil oil over the fish and plate a little.

About 3 cups of eggplant, small dice
About 1.5 cups of onion, small dice
2-3 cloves of minced garlic (pressed in garlic press fine)
2.5 cups zucchini (small dice)
1 14.5 oz can of no salt added diced tomatoes
1 teaspoon Herbs De Provence (this is dried. You can buy a bottle of this at Whole Foods and many grocery stores. It contains savory, thyme, rosemary, marjoram and sometimes lavender.) I recommend buying the jar from Whole Foods. I think it was the 365 brand but not sure. It's really tasty.
salt to taste (at least 3/4 tsp but I use significantly more. Start with that and taste and keep adding until right.)
1/2 tsp ground black pepper
extra virgin olive oil

I cook this in a nonstick skillet but it browns up really nicely I think b/c of the extra virgin olive oil. (It doesn't have a high smoke point so it browns the food better.)
In large nonstick skillet put about 2 T olive oil over medium high heat and once it's nice and hot add the eggplant. Cook, stirring somewhat frequently, about 5 minutes. Remove from pan. Add 2 T more of olive oil to pan and keep on med-high. Add onions and cook 5 minutes. Add garlic and zucchini to pan and cook 6-7 minutes. Return eggplant to pan and add the tomatoes, herbs de provence, salt and pepper. Cover w/ lid, turn down heat and simmer 10 minutes, stirring a few times during this time. Taste to see if it needs more salt. It's done!