Sun Dried Tomato Ratatouille

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1 medium eggplant, peeled and diced
2 medium zucchini, sliced
2 bell peppers, seeded and sliced
3 yellow onions, peeled and diced
6 cloves garlic, peeled
1 cup sun dried tomatoes (not packed in oil)
1 cup broth
salt and pepper to taste
3 sprigs fresh basil, chopped

Place eggplant cubes in a large bowl of water.

Cut dried tomatoes in half. Drain eggplant.

Steam all vegetables with garlic until peppers are tender.

Heat broth in a pan until hot, and simmer vegetables about 3 minutes.

Salt and pepper vegetables to taste. Top vegetables with fresh basil.

Serves 4.

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