Ratatouille Serving Size - 6 Prepared By - DnD Recipe Rating
			3 tablespoons vegetable oil 1/4 cup chopped Tasso 2 cups chopped onions 1 cup chopped bell peppers 1 cup chopped celery 2 teaspoons salt 1/2 teaspoon cayenne 1/2 teaspoon freshly ground black 1 medium eggplant, peeled and cut 1" cubes 1 medium zucchini, cut into 1" cubes medium yellow squash, cut into 1" cubes 3 cups chopped can tomatos 2 tablespoons chopped garlic 1/2 teaspoon chopped fresh basil 1 teaspoon dried 1/2 teaspoon dried thyme
			Heat the oil in a Dutch oven over medium-high heat. Add the tasso and saute for about 2 minutes. Add the onions, bell peppers, celery, salt, cayenne, and black pepper. Cook, stirring constantly, for about 3 minutes, or until the vegetables are slightly wilted. Add the eggplant and cook for 4 to 5 minutes, or until slightly tender. Add the zucchini, yellow squash, tomatoes, garlic, basil, and thyme. Reduce the heat to medium and cook, stirring occasionally, for 8 to 10 minutes, or until the mixture is a little soupy. The vegetables should have a little crunch to them. 2. Serve warm or it can be cooked a day ahead. It gains in flavor when reheated.