2
large eggplants, peeled, cut into bite-sized chunks
3
medium zucchini, quartered lengthwise, cut into 3/4-inch chunks (about 4 cups)
1/4
cup chopped fresh basil
1
teaspoon salt
1
teaspoon dried thyme leaves
1/2
teaspoon pepper
1
(28-oz.) can diced tomatoes, undrained
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Steps
1
Heat oven to 350°F. Heat 2 tablespoons of the oil in Dutch oven over medium heat until hot. Add onions; cook and stir 3 minutes. Add garlic; cook and stir 1 to 2 minutes or until tender. Add mushrooms; cook 3 to 5 minutes or until tender, stirring frequently. Remove vegetables from Dutch oven; set aside.
2
Heat remaining 2 tablespoons oil in same Dutch oven over medium heat until hot. Add eggplants and zucchini; cook 6 to 8 minutes or until tender, stirring occasionally. Add basil, salt, thyme and pepper; mix well. Stir in tomatoes. Return onion and mushroom mixture to Dutch oven; mix well. Cover.
3
Bake at 350°F. for 45 minutes. Uncover Dutch oven; bake an additional 45 minutes or until vegetables are very tender. If desired, garnish with shredded fresh Parmesan cheese.
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You can make this veggie-filled ratatouille a day ahead. Simply refrigerate it and bake it the next day if you like. If you have an aluminum Dutch oven, make sure to transfer it to a glass bowl first, because the aluminum will react with the diced tomatoes.
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