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      Quick Ratatouille

      Quick Ratatouille By: Chef Emerald Coleman

      Ingredients:

      • 1Small Eggplant, 1/2 inch dice
      • 1 Medium Zucchini, 1/2 inchdice
      • 1 CupMushrooms, 1/4 inch slice
      • 2 EachRoma tomatoes, 1/2 inch dice
      • 2 Tbsp {} Fresh Oregano, rough chop
      • 1 Tbsp {} Fresh Thyme, stripped from stems
      • 2 Tbsp {} Olive oil
      • 3 Tbsp {} Lemon juice
      • Salt and Pepper, to taste

      {}

      Directions:

      1. Preheat large saute pan on stovetop to medium high heat.

      2. Pour olive oil in pan and allow to get hot.

      3. Place mushroom, zucchini, and eggplant in pan and saute for approx. 3 to 4 minutes.

      4. Next add tomatoes, and lemon juice and saute for approx. 2 more minutes. {}Add fresh herbs just before serving and salt and pepper to taste.

      5. You may top with fresh shredded Parmesan cheese if preferred.

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