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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 82.2
  • Total Fat: 3.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 338.5 mg
  • Total Carbs: 13.7 g
  • Dietary Fiber: 4.7 g
  • Protein: 2.3 g

View full nutritional breakdown of ratatouille calories by ingredient
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Number of Servings: 10


    * Onions, raw, 1 medium
    * 1 Green Pepper (bell peppers),
    * 2 Summer squash
    * 2 Zucchini,
    * 3 cans Diced Tomatoes
    * Eggplant, fresh, 1 eggplant, unpeeled
    * Olive Oil, 2 tbsp


Dice onion and bell pepper, cut zucchini, summer squash, and eggplant into cubes and circles. Saute onion, then bell pepper, then squash and zucchini, and finally eggplant in olive oil--cooking each ingredient at least two minutes before adding the next. Finally, add three cans of diced tomatoes, a splash or two of water, and Italian spices to taste. Cook on low heat for 45-60 minutes. Makes 10 generous servings of vegetable stew.

Number of Servings: 10

Recipe submitted by SparkPeople user PROFESSORJ.

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