Printed from DiagnosisHeart.com Article Summary Ratatouille by Pierre S. Aoukar, MD Summary:
INGREDIENTS:
2 large eggplant, peeled and cut into ¾ inch pieces
DIRECTIONS:
In a large stew pot over medium heat, sauté chopped onion in olive oil until translucent. Add the remainder of the vegetables and sprinkle of salt all at once, stir and cover. When mixture begins to boil, turn heat to low. Cook until the eggplant is very soft and the tomatoes have broken down, about 30 minutes. Enjoy warm or cold with pita bread.
Reference: Date of Article Publication:
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