Try this Ratatouille on the Run recipe, or contribute your own.
Suggest a better descriptionHeat oil in heavy large Dutch oven over medium heat. Add garlic; stir 1 minute. Add eggplant, green bell peppers, tomatoes, onion, zucchini and basil. Saute 5 minutes. Cover and simmer until all vegetables are tender, stirring occasionally, about 25 minutes. Uncover pot and simmer until juice thickens, stirring occasionally, about 10 minutes. Mix in vinegar; season to taste with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate.) Preheat oven to 350F. Spread ratatouille in 9-inch-diameter pie dish. Sprinkle with cheese, if desired. Bake until heated through, about 20 minutes. Makes about 3 cups. Bon Appetit February 1995
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Serving Size: 1 Serving (192g) | ||
Recipe Makes: 1 servings | ||
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Calories: 166 | ||
Calories from Fat: 123 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.6g | 18 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.1mg | 0 % | |
Potassium 119.6mg | 3 % | |
Total Carbohydrate 8.1g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 7.6g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 166
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