1 T. olive oil
1 onion, cut in chunks
1 green pepper, cut in chunks
2 zucchini, cut in chunks
1 eggplant, peeled, cut in chunks
1 c. mushrooms
½ tsp. salt (or salt substitute to taste)
1 16-oz. can tomatoes, chopped and drained
In a large skillet, heat the olive oil, then add the vegetables in the following order, cooking and stirring for about three minutes between each addition: onions, green peppers, zucchini, eggplant, and mushrooms. Add seasoning and tomatoes, stir until hot and mixture begins to dry. Serve ratatouille over hot quinoa (½ cup quinoa per person). Serves 4.
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For more than 25 years, Dr. David Williams has traveled the world researching alternative therapies for our most common health problems—therapies that are inexpensive and easy to use, and therapies that treat the root cause of a problem rather than just its symptoms. More About Dr. Williams
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