French Ratatouille
Provençal summer at its best: zucchini, eggplant, and tomatoes slow-stewed in olive oil with garlic and herbs until silky and fragrant.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
6 steps- 1
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sauté the diced eggplant until golden and tender. Remove and set aside.
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