Ratatouille

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The Quick Trip to the South of France
Ratatouille isn't just the name of a movie about a cute, whisk-wielding rat—it's also a traditional southern French stewed vegetable dish that tastes much richer and more deeply flavored than a bowl full of nutritious food has any right to. Naturally low in fat and calories, ratatouille is usually made by sautéing all the vegetables together, but baking them is easier, since you can walk away for 20 minutes at a time.

Make it: Cut eggplant (leave the skin on), red peppers, tomatoes and onions into pieces of roughly the same size. Pile them onto a rimmed baking sheet, drizzle with a few tablespoons of olive oil and lay a couple of sprigs of thyme on top. Roast the vegetables in a 425° oven for 20 minutes; then stir in 2 cloves of garlic, minced, and a good sprinkling of salt. Return the pan to the oven for another 20 minutes. Serve hot, room temperature or cold, on its own or with whole wheat couscous.
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