Ratatouille Recipe
Ingredients
- 2 Japanese eggplants
- 2 plump zucchini
- 9 vine-ripened tomatoes
- 3 Tablespoons olive oil, divided
- 2 Tablespoons shallots, minced
- 4 large garlic cloves, minced
- 1 Cup fresh or canned tomato puree
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- Sea salt, to taste
- Freshly ground pepper, to taste
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