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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 146.5
  • Total Fat: 4.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 11.9 mg
  • Total Carbs: 22.1 g
  • Dietary Fiber: 7.4 g
  • Protein: 6.1 g

View full nutritional breakdown of Ratatioulle calories by ingredient
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Yummy use of summer veggies, low cal, low fat, and even the kids will eat it Yummy use of summer veggies, low cal, low fat, and even the kids will eat it
Number of Servings: 4


    1 tbls olive oil
    Spray Pam
    1 med. eggplant, w/out skin coursely diced
    4 large summer squash course diced
    8 oz sliced mushrooms
    1.5 cups sliced onion
    1 can diced tomatoes, I actually use a can of Rotel for a little spice
    Freshly smashed Garlic
    Kosher Salt to taste
    Pepper to taste


Heat skillet w/ olive oil and spray with non stick cooking spray to evenly coat (olive oil is for flavor, you can omit if you want), turn heat down to sweat onions until nice and soft, add mushrooms cook briefly, add eggplant and squash at the same time and turn up heat slightly to give a little bit of color to the veggies, turn heat down and add can of Rotel. Cover and let simmer for 5-10 mins depending on how soft you want your veggies, I only cook 5 mins. to integrate the flavors and take the raw flavor out. Season with Kosher Salt and cracked pepper and serve. This can be served hot but tastes great served at room temp.

Number of Servings: 4

Recipe submitted by SparkPeople user SINNERSAINTX1.

TAGS:  Fish |

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