Potato Ratatouille

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1/4 cup butter or margarine
6 baby red potatoes
1/2 teaspoon fresh garlic, finely chopped
2 cups eggplant cut into 1/2-inch pieces
2 cups zucchini, in 1/4-inch slices (2 medium .)
1 cup tomato cut into 1/2-inch pieces
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/2 teaspoon pepper

In a 10-inch skillet, melt butter until sizzling. Add potatoes and garlic. Cover and cook over medium . high heat, stirring occasionally, until potatoes are browned and fork tender (12-15 minutes) Reduce heat to medium; add all remaining ingredients. Cook, stirring occasionally, until vegetables are crisply tender (6-8 minutes)

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