In a large, heavy skillet or stockpot, heat the olive oil over medium-high heat. Add the garlic and cook for 1 minute. Add tomatoes, zucchini, eggplant, onions, dry red wine or water, salt and pepper and red pepper flakes.
Reduce heat to medium and cook for about 30 minutes, stirring occasionally, until the liquid has evaporated and the mixture resembles a stew. Add the basil and cook 5 minutes longer.
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Classic Ratatouille
Serves 6
Ingredients:
2 tablespoons olive oil
8 cloves garilc, minced
3 lbs tomatoes, cored and diced
1 lb zucchini, sliced
2 eggplants, cubed
2 Spanish onions, chopped
1 cup dry red wine or water
Salt and pepper, to taste
Pinch of crushed red pepper flakes, to taste
1 cup fresh basil leaves, chopped
Directions:
In a large, heavy skillet or stockpot, heat the olive oil over medium-high heat. Add the garlic and cook for 1 minute. Add tomatoes, zucchini, eggplant, onions, dry red wine or water, salt and pepper and red pepper flakes.
Reduce heat to medium and cook for about 30 minutes, stirring occasionally, until the liquid has evaporated and the mixture resembles a stew. Add the basil and cook 5 minutes longer.
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