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Eggplant a la Francaise (Ratatouille)

July 9, 2012

This is great way to get your vegetables in a refreshing and delicious way. Serve this with anything, or by itself! What a classic.

The recipe is from Loren Cordain’s book “The Paleo Diet Cookbook”.

You need:

  • 4 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 2 large zucchini, chopped
  • 1 green bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 medium eggplant, chopped
  • 2 plum tomatoes, chopped
  • 1 bay leaf
  • fresh parsley, chopped



1. Heat 2 tablespoons of the olive oil in a cast iron skillet over medium heat. Add chopped onion and saute for five minutes.

2. Toss in garlic and continue to saute for one minute. Place zucchini in skillet, stirring occasionally for five minutes. Pour into a bowl and set aside.

3. Add another tablespoon of the olive oil and bell peppers to skillet. Saute for five minutes, stirring occasionally. Remove from skillet and set aside.

4. Brush the last tablespoon of olive oil evenly over eggplant and place in skillet. Cook for five minutes, stirring occasionally.

5. Place zucchini and peppers back in skillet with the eggplant.

6. Mix in tomato, bay leaf and parsley. Cover an cook for ten minutes. Serve warm or cold.


From → Recipes

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