"The belly rules the mind."--Spanish Proverb

Ratatouille Recipe

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This recipe for Ratatouille, by , is from The Wooley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jennifer Dooly


c. of olive oil
of an onion, finely chopped
1 c. of diced zucchini
1 c. of diced yellow squash
1 c. of diced eggplant
tsp. of salt
tsp. of black pepper
c. of finely diced green bell pepper
c. of finely diced red bell pepper
2 cloves of garlic, minced
1 c. of pasta sauce
1 tsp. of balsamic vinegar
3 fresh basil leaves, roughly chopped (optional)
Cooked diced chicken

In a medium pot, heat the oil over medium heat, swirling to coat the bottom of he pot.
When the oil is hot, add onion and cook, stirring until translucent, 2 to 3 minutes.
Add the zucchini, squash, and eggplant and season with the salt and pepper. Cook for 2 minutes, stirring often.
Add both bell peppers and continue to cook for 2 to 3 minutes, stirring often.
Add the garlic and cook until aromatic, about 1 minute.
Add the pasta sauce and water. Mix completely and bring to a simmer over low heat.
Add pre-cooked chicken and cook, stirring occasionally until all vegetables are tender, about 25 minutes.
Place in bowls and garnish with basil and sprinkle with the vinegar.

*i triple this recipe too.




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