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Vegan Ratatouille For Two


2 1/2 tbsp olive oil
1 small onion, cut in slivers
1 clove garlic, minced
1 japanese eggplant sliced 1/2 inch t, hick
1 medium zucchini sliced 1/2 inch thick
1/2 medium sweet red, green or yellow pepper c, ut in slivers
1/2 cup sliced mushrooms
1 medium tomato diced
1 tbsp minced parsley
1/2 tsp dried leaf basil
1 salt
1 freshly ground pepper

Het a 10-inch skillet over medium heat. Add 2 Tablespoons olive oil,
onion, garlic, eggplant, zucchini, sweet pepper and mushrooms. Saute
until onion is translucent adding more oil if necessary. Add tomato,
parsley, basil and season to taste with salt and pepper.

Cover and simmer 10 to 15 minutes. Remove cover, bring to slow boil
and cook until juices evaporate and oil reappears in bottom of pan.
Serve hot, at room temperature or cold. Makes 2 servings.





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