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Prep 25min
Total25min
Servings4
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Ingredients
2
tablespoons olive or vegetable oil
1
large eggplant (1 lb), cut into 1/2-inch cubes (4 cups)
1
large onion, chopped (1 cup)
1
medium green bell pepper, chopped (1 cup)
1
clove garlic, finely chopped
1/2
cup sliced zucchini
3
teaspoons chili powder
1
teaspoon chopped fresh or 1/4 teaspoon dried basil leaves
1/4
teaspoon salt
1
can (15 to 16 oz) great northern beans, drained, rinsed
1
can (14.5 oz) whole tomatoes, undrained
1
can (8 oz) tomato sauce
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Steps
1
In 4-quart Dutch oven, heat oil over medium-high heat. Add eggplant, onion, bell pepper and garlic; cook, stirring occasionally, until vegetables are crisp-tender.
2
Stir in remaining ingredients, breaking up tomatoes. Cook about 10 minutes, stirring occasionally, until zucchini is tender.
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From the Provence region of France, the popular dish of ratatouille is often served as a side dish or appetizer. The flavors typical of this dish include eggplant, zucchini, tomatoes, olive oil and garlic, all of which are found in this savory chili version.
Turkey Ratatouille Chili: Before cooking vegetables in step 1, cook 1/2 pound ground turkey in the oil until light brown; drain if desired. Add vegetables. Continued as directed.
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