<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/047715be-810a-4f5a-86b0-0d561332a6e1/80C0C5B9-9762-41F7-8BEE-EA78FC039096/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://au.lifestyle.yahoo.com/b/marie-claire/8267/recipe-provenal-ratatouille/" href="http://au.lifestyle.yahoo.com/b/marie-claire/8267/recipe-provenal-ratatouille/" style="font-size: 11px;">au.lifestyle.yahoo.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://au.lifestyle.yahoo.com/b/marie-claire/8267/recipe-provenal-ratatouille/"><div align="center"><img src="http://content6.clipmarks.com/blog_cache/au.lifestyle.yahoo.com/img/73674365-DEE8-438A-9186-016B073BADFB" alt="Provencal Ratatouille" /></div></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://au.lifestyle.yahoo.com/b/marie-claire/8267/recipe-provenal-ratatouille/"><DIV>Place a saucepan over a medium heat, add oil, eschalots and garlic, and fry for 2 minutes. Add eggplant, zucchini and capsicum and cook, stirring occasionally, for 5 minutes until eggplant is tender. Add wine, then tomato, and cook, stirring, for 8 minutes until tomato is soft. Season with sea salt and ground black pepper, stir in basil and serve immediately. Serves 4. </DIV></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://au.lifestyle.yahoo.com/b/marie-claire/8267/recipe-provenal-ratatouille/">3 tablespoons olive oil<BR />2 large eschalots, cut into 1cm pieces<BR />1 clove garlic, finely chopped<BR />½ eggplant, cut into 1cm pieces <BR />2 zucchinis, cut into 1cm pieces<BR />½ small red capsicum, deseeded and cut into 1cm pieces <BR />½ small yellow capsicum, deseeded and cut into 1cm pieces<BR />¼ cup dry red wine<BR />500g ripe Roma tomatoes, diced <BR /><DIV>¼ cup thinly sliced basil leaves </DIV></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/80C0C5B9-9762-41F7-8BEE-EA78FC039096/blog/" title="blog or email this clip"><img src="http://content7.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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