RATATOUILLE PROVENCALE
Steps:
- Peel, slice and dice the eggplant and salt to get rid of excess moisture. Saute (in a deep skillet) the onion and garlic in 1/3 cup olive oil, until golden. Add olives, peppers, zucchini and tomatoes. Sprinkle with a bit more olive oil and the oregano. Simmer covered over very low heat about 45 minutes. Uncover and continue to heat 15 minutes longer to reduce the amount of liquid. Sprinkle with s & p.
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