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Serve with a hunk of bread or steamed rice. This colorful Provenal vegetable ragout is traditionally made with simple, easily accessible ingredients: courgettes, eggplants, green and red peppers, tomatoes, onions, garlic, and parsley.
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Heat 2 tablespoons of oil in a large casserole pan or saucepan over a medium heat, add the chopped aubergines, courgettes and peppers (you may need to do this in batches) and fry for around 5 minutes, or until golden and softened, but not cooked through.After an hour, add in the remaining zucchini. Cook uncovered for 1 hour, stirring occasionally. When the mixture begins to bubble, reduce the heat to low. Add in the yellow squash, ½ of the zucchini, garlic, pepper and herbs. Pick the basil leaves and set aside, then finely slice the stalks. Allow to cook for 5 minutes, stirring occasionally. Trim the aubergines and courgettes, deseed the peppers and chop into 2.5cm chunks.
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Ratatouille is the dish which Remy and the rat clan made to food critic, Anton Ego, who luckily happened to have loved the dish in his early childhood, and happily ate the dish at Gusteaus. Prep your ingredients before you start – peel and cut the onions into wedges, then peel and finely slice the garlic. Ratatouille is a traditional French dish that is featured in the titular 2007 Disney/Pixar film of the same name.