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This recipe uses far less oil than a traditional ratatouille recipe. Serve chilled in the summer months, and serve warm on cold nights. Leftovers freeze well.
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- 1 small eggplant, peeled if desired, top removed
- 2 small zucchini, halved lengthwise and cut crosswise into ½-inch strips
- 4 medium tomatoes, seeded and coarsely chopped
- 1 onion, thinly sliced
- 1 small green pepper, seeded and chopped
- 1 small red pepper, seeded and chopped
- 2 garlic cloves, minced
- 2 tsp olive oil, divided
- ¼ tsp dried thyme
- ¼ tsp dried oregano
- Freshly ground black pepper, to taste
- Pinch of cayenne pepper, if desired
- Salt
![kusina instructions kusina instructions](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_v4jdSaExtNMuCyZb7PkyYXWLHdMmcotORVDpnJmHCATMu425BkzZOOP4j5SBCtPh_EC6UtSyJ-yleAWXooxhuqEtXm_OUaCJBYcI-Ym1gDtSOds9_y5WbqWv8hQcwxl-0p8ADvHSAwDN/s1600/kusina101+instructions.png)
1. Cut eggplant into ¾-inch cubes. Place eggplant in colander, sprinkle with salt, and cover with bowl. Let stand for ½ hour.
2. In large skillet, heat 1 tsp. oil over medium-high heat. Add onions and bell peppers and sauté 5 minutes. Add garlic and tomatoes and sauté 3 minutes. Remove mixture from pan and set aside.
3. Heat remaining oil and add zucchini to skillet. Sauté on medium-high heat for about 7 minutes. Remove zucchini and place with other vegetables.
4. Quickly rinse salt from eggplant. Dry with paper toweling. Spray clean skillet with nonstick spray. Sauté eggplant on medium heat for about 1 minute.
5. Add reserved vegetables to eggplant. Stir in thyme, oregano, black pepper and cayenne pepper, if using, and cook for 5 minutes. Serve.
2. In large skillet, heat 1 tsp. oil over medium-high heat. Add onions and bell peppers and sauté 5 minutes. Add garlic and tomatoes and sauté 3 minutes. Remove mixture from pan and set aside.
3. Heat remaining oil and add zucchini to skillet. Sauté on medium-high heat for about 7 minutes. Remove zucchini and place with other vegetables.
4. Quickly rinse salt from eggplant. Dry with paper toweling. Spray clean skillet with nonstick spray. Sauté eggplant on medium heat for about 1 minute.
5. Add reserved vegetables to eggplant. Stir in thyme, oregano, black pepper and cayenne pepper, if using, and cook for 5 minutes. Serve.
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