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1 (1 1/2 lb.) eggplant, cut
into 1/2-inch cubes
2 small zucchini, thinly
sliced (about 1 lb.)
1/4 c. olive oil
2 medium onions, thinly sliced
1 clove garlic, peeled and
1 large green pepper, thinly
3 large ripe tomatoes, washed
and cut into 8 wedges each
2 tsp. dried basil leaves
2 tsp. dried marjoram leaves
1 tsp. salt
1/2 tsp. pepper
1 (8 oz.) can sliced
mushrooms, drained

In a large bowl, cover eggplant with zucchini and salted
water (about 1 teaspoon salt to 1 quart water). Soak for 30
minutes; drain. In a deep 3 quart heat-resistant, nonmetallic
casserole, heat olive oil, onions and garlic, uncovered on Full
power 5 minutes or until onions and garlic are tender. Add
green pepper, drained eggplant and zucchini. Heat, covered on
Full power 5 minutes. Add remaining ingredients and stir to
combine well. Heat, uncovered, on Full power 5 minutes longer
or until vegetables are tender. Ratatouille may be served
either hot or cold. Serves 6 to 8.

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