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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


Directions


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


Directions


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


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