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Gluten Free Ratatouille


3 tablespoons extra virgin olive oil
2 pounds eggplant, cubed
2 red bell peppers, cubed
2 cups zucchini, cubed
2 cups red onion, chopped in 1/2-inch dice
2 tablespoons minced garlic
6 cups peeled, seeded and diced tomatoes
1 fresh bay leaf
1/2 cup chopped fresh basil
Salt and freshly ground pepper


In a medium sau a e pan over moderate flame, heat half the olive oil. Saute eggplant, peppers and zucchini until tender. Remove from the pan and set aside; add the rest of the olive oil to the pan. Saute onions and garlic until translucent. Add tomatoes, bay leaf and salt and pepper to taste. Cook slowly over low heat for 15 minutes or until the tomatoes have reduced a bit. Remove the bay leaf. Add basil to garnish. Salt and pepper to taste.
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