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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 100.0
  • Total Fat: 3.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 130.7 mg
  • Total Carbs: 16.8 g
  • Dietary Fiber: 5.6 g
  • Protein: 3.2 g

View full nutritional breakdown of Ratatouille calories by ingredient
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Adapted from Southern Living Adapted from Southern Living
Number of Servings: 6


    2 bell peppers, any color, fresh or roasted, and chopped
    1 medium zucchini, coarsely chopped
    1 medium yellow squash, coarsely chopped
    1 large onion, coarsely chopped
    2 garlic cloves, minced
    4 teaspoons olive oil
    1.5 cups chopped fresh tomatoes (or 1.5 cups no-salt-added canned diced tomatoes)
    1 small eggplant or 3-4 asian eggplants (about 1 lb.), cut into 1-inch pieces
    1/4 teaspoon salt
    1 Tbsp tomato paste
    2 tablespoons chopped fresh basil (or can sub 1.5 tsp dried herbes de provence for a different flavor)


1. In a large skillet, sauté onion and garlic in hot oil over medium heat 5 to 7 minutes or just until onion is tender.

2. Stir in all remaning ingredients (except basil or herbes de provence), and sauté about 5 minutes.

3. Cover and simmer another 8 to 10 to 15 minutes or just until all vegetables begin to soften. Stir in basil (or herbes de provence). Add salt and freshly ground pepper to taste, and serve hot.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user KLWOZNIAK.

TAGS:  Side Items |

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