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Real Ratatouille Recipe *video*

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Briahna    33

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- 1 tbsp. olive oil
- 2 cups carrot, chopped
- 2 cups fresh mushrooms, chopped
- 2 cups eggplant, peeled and diced
- 1 14.5 oz. can diced tomatoes
- 2 cups zucchini, chopped
- 2 cups green bell pepper, chopped
- 1 tbsp. fresh basil
- 1 tbsp. fresh parsley
- 1 tsp. dried oregano
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 (8 oz.) package frozen cheese ravioli
- 2 tbsp. shredded mozzarella cheese
- 2 tbsp. shredded parmesan cheese
1. Preheat oven to 350 degrees F (175 degrees C). Spray a 2 1/2 quart baking dish with cooking spray.
2. Heat olive oil in large saucepan over medium heat. Cook and stir in garlic, onion, carrot, and eggplant until vegetables have begun to soften, about 8 minutes. Stir in zucchini, bell pepper, tomatoes, mushrooms, basil, and parsley. Sprinkle in oregano, salt and black pepper.
3. Bring mixture to a boil, stirring frequently. Reduce heat to medium-low, cover and simmer until vegetables are tender, about 15 - 20 minutes.
4. Cook frozen ravioli as directed on package. Spread cooked ravioli in a layer into the bottom of baking dish. Spoon hot vegetable mixture over ravioli, then sprinkle with cheese.
5. Bake in preheated oven until casserole is bubbling and cheese is melted, about 20 minutes.
Edited by Briahna

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