Ratatouille With Ravioli
1 tablespoon olive oil
1. In Dutch oven or large saucepan over medium-high heat, heat oil. Add onion and garlic; cook until tender. Stir in eggplant, zucchini, tomatoes, bell pepper, basil, salt, pepper and fennel seed. Bring to a boil. Reduce heat; cover and simmer 20 minutes, until vegetables are tender. Cook, uncovered, an additional 5 to 10 minutes, until thickened, stirring occasionally.
Contributor: Low-Fat Meals, Vol. VI, #3
Yield: 4 servings
Preparation Time: 0:00
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