Bursting with the delicious flavors of earthy vegetables, this classic Provencal dish is wonderful served with plenty of crusty bread and a salad of your choice to make a tasty, rustic dinner. Smart Recipes, European Recipes, Vegetables Recipes, Recipes Vegetables European Water Ratatouille Water Ratatouille Recipe | RecipeSavants.com PT1H10M Serves 6 Ingredients: 1 Medium Eggplant 6 Tablespoons Extra-Virgin Olive Oil 2 Medium Onions 6 Cloves Garlic 0.5 Bunch Basil 0.25 Teaspoon Dried Chile Flakes 2 Sweet Peppers 3 Medium Summer Squash 3 Medium Ripe Tomatoes 1.5 Teaspoon Salt In a large bowl, add eggplant and 1 teaspoon of salt; toss to coat. Place in a colander to drain for 20 minutes. Use paper towel to wipe away excess moisture. In a Dutch oven over medium-high heat, saute eggplant until golden brown on all sides, about 5 minutes. Transfer to a plate and set aside. Heat remaining 2 tablespoons of olive oil and saute onions until softened, about 7 minutes. Add basil, garlic, dried chili flakes & salt & cook for 3 minutes. Stir in sweet peppers and cook for another 3 minutes. Add summer squash and cook for another 3 minutes. Add tomatoes and cook for 10 minutes. Stir in eggplant and cook for 15 minutes. Add chopped basil leaves, salt, and remaining oil. Remove from heat and serve.

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