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For 4 people: 1/2 Kg of ripe tomatoes-1 red pepper-1 yellow bell pepper-1 Eggplant -4 small Zucchini-1 large onion-2 cloves garlic-4 Tablespoons extra virgin olive oil 1 sprig of thyme-salt and pepper


Wash and cut all the vegetables into small pieces, sliced into rounds or depending on the type.
In a large skillet heat the oil and fry over low heat, the Eggplant and onions until the latter become transparent. Since the aubergines absorb a lot of oil, add the other if there was need.
Then add the peppers, Zucchini, garlic, thyme and Cook, stirring occasionally, for about 8 minutes; Add the tomatoes and season with salt and pepper. Cook for another 8 minutes. Once cooked, remove the thyme sprig.
A result even tastier the you can get using the aromatic salt or sprinkle the ratatouille with chopped herbs (ideal Provençal ones).

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La ratatouille (detta anche r. niçoise) può essere gustata sia calda che fredda. Ottima anche riscaldata (diventa ancora più gustosa!)
Si tratta di un piatto molto versatile e si presta ad essere servito come contorno (es. con delle scaloppine di seitan), oppure come piatto unico accompagnato con un po' di couscous, o, ancora, come antipasto, servito in piccole porzioni su fettine di pane tostato, ideale anche come simpatico e inusuale snack.

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