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by Pierre S. Aoukar, MD
Posted: March 14

Servings: 4


2 large eggplant, peeled and cut into ¾ inch pieces
4 yellow squash and/or zucchini, cut into ¾ inch pieces
3 medium sized tomatoes, diced
1 medium sized onion, chopped
2 hot green chilies, any variety, seeded and julienned
2 Tb. extra-virgin olive oil
salt to taste


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.

Ratatouille , The Recipes of Dr. Aoukar


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