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Ratatouille is a great dish to make in the summer months when the garden is brimming with zucchini, eggplants, and tomatoes. It’s traditionally cooked for a long period of time. This “Not Really Ratatouille” is a quicker and fresher approach allowing each vegetable’s individual taste and texture to emerge.
Heat 1 tablespoon olive oil in a large skillet set over medium-high heat; add the onion, leek, peppers, and garlic; saute until the onion just begins to brown. Remove with a spoon to a bowl and set aside.
Add 1 tablespoon olive oil to the skillet, add the zucchini and saute until just beginning to soften and brown, about 3 minutes; remove with a spoon; add to the onions in the bowl.
Add the remaining oil to the skillet; add the eggplant and saute until the eggplant begins to soften; about 3 minutes (add more oil if the eggplant absorbs it all); remove to the bowl with the onions and zucchini.
Add the tomatoes to the skillet; cook until they begin to break down and made a sauce; return the reserved vegetables to the skillet along with the basil, parsley, salt, and pepper; cook until just heated through. Taste and adjust seasonings.
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