"Ra-Ta-Tui " |
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Ingredients |
Preparation |
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In large pot, sauté two sliced cloves garlic in oil. Add onion and peppers and eggplant and remaining garlic. Add zucchini and tomatoes. Cook slowly 1½ hour. Serve to taste. |
Recipe source: Kate Roebling of Trenton. This was one of Kate's favorite recipes and is a delicious way to use up end-of-season garden vegetables. An easy way to peel tomatoes is to blanche them in boiling water for 2-3 minutes and let cool. Skins come sliding off.
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