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Ratatouille Provencale: Food My Mama Usta Make

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My grandmother grew herbs, zucchinis, and eggplants in her garden every year. She served Ratatouille (rat-ah-too-ee), during the late summer and autumn months. With fresh, simple ingredients, it’s a dish that never fails to satisfy!

Ratatouille Provençale

Six tomatoes, cut up

2­­ to 3 tablespoons olive oil

Three zucchinis, chopped

One small green pepper, chopped

Two eggplants, chopped

Four onions, chopped

Two cloves garlic, minced

One bouquet garni (see below)

Salt and pepper to taste

Italian sausage cooked, cut in rounds


Cook tomatoes in olive oil. Add remaining ingredients and cook on low heat, covered, for one hour. Add cooked Italian sausage. Serves six.

Bouquet Garni

Three sprigs chervil

One bay leaf

Three sprigs parsley

Two sprigs thyme


Dried herbs tied in cheesecloth may be substituted. Cook no longer than twenty-five to thirty-five minutes.

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