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Creole Ratatouille

  • Yield: About 2 cups


  • 3 tablespoons olive oil
  • 1 cup peeled and diced eggplant (1/2-inch dice)
  • 1/2 cup chopped onions
  • 1/2 cup diced yellow squash (1/2-inch dice)
  • 1/2 cup diced zucchini (1/2-inch dice)
  • 1/2 cup peeled, seeded, and chopped Italian plum tomatoes (about 2)
  • 1/4 cup chopped fresh basil
  • 2 tablespoons minced garlic
  • 1 teaspoon salt
  • 4 turns freshly ground black pepper


  • Heat the oil in a large skillet over high heat. When the oil is hot, add the remaining ingredients and stir-fry for 5 to 8 minutes or until the vegetables are tender. Remove from the heat and serve.

Recipe Details