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How to make it

  • Heat oil in electric skillet and saute onion and garlic until soft. Add green peppers, stir well and cook 5 minutes. Add eggplant and cook until soft. Add rest of ingredients. Cook covered about 45 minutes or until nicely melded.
  • NOTE: Spread leftover ratatouille on a Pillsbury (or Boboli or homemade) pizza crust. Top with 8 ounces of crumbled feta cheese and bake according to crust directions. MMMMM.
  • To make this gf, use a gf pizza crust!

Reviews & Comments 4

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    " It was excellent "
    jenniferbyrdez ate it and said...
    I love this too, what's not to like?
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    " It was excellent "
    morninlite ate it and said...
    I love it when I can find all the ingredients at the farmers market... guess what's for lunch!!
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    " It was excellent "
    dextergirl ate it and said...
    this sounds yummy!! although since I'm not a feta fan I may try the pizza recipe with gruyere instead! mmmmmmm!
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    " It was excellent "
    haiwaiinbreezes ate it and said...
    One of my favorite dishes. Here's a suggestion, if you don't want the eggplant to become soggy, cut the eggplant in circles and salt both sides and leave on for 5 minutes and then rinse and cut into the size it needs to be. The salt takes out the moisture from the seeds and makes it so that it's not soggy during and after cooking.
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