This summer ratatouille is made the Julia Child way: cook the zucchini, squash, and eggplant separately, then layer them together to keep the flavors bright and distinct. A light main course packed with the bright flavors of olive oil and summer vegetables.
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6 tablespoons extra-virgin olive oil
3 medium cloves garlic finely sliced
1 cup canned whole tomatoes, juice reserved, flesh cut
s/p
1 small onion finely diced (about 3/4 cup)
2 1/2 teaspoons picked fresh thyme leaves
1 medium zucchini finely diced (about 1 1/2 cups)
1 medium summer squash finely diced (about 1 1/2 cups)
1 small eggplant finely diced (about 1 1/2 cups)
1 pound short robust pasta such as penne rigate cavatelli, garganelli, or gigli
1 lemon
2 tablespoons finely chopped fresh basil or parsley leaves
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