There are thousands of ways to make a tasty ratatouille, but very few of them rival this version in terms of taste. I always cook the vegetables separately, then combine them into the same pot to stew together for the final cooking. I think this method works especially well because it allows you to vary the size of your vegetable cuts and keeps everything cooking for the same amount of time. I also use a very small amount of oil in my preparation…which makes this version less greasy and certainly much healthier. Serve ratatouille alone, with brown rice or over some polenta. It will keep refrigerated for 5 days. Yield: Makes about 8-10 servings
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