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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 124.1
  • Total Fat: 9.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 81.4 mg
  • Total Carbs: 10.2 g
  • Dietary Fiber: 3.2 g
  • Protein: 1.9 g

View full nutritional breakdown of Ratatouille calories by ingredient
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modified version taken from Moosewood Cookbook modified version taken from Moosewood Cookbook
Number of Servings: 6


    2 small. or 1 medium Zucchini, cubed
    1 small Eggplant, cubed
    4 cloves crushed garlic
    2 medium Tomatoes, in chunks
    1 Bay Leaf
    1 tsp. Basil
    1/2 tsp. Oregano
    3 Tbsp. Vegetable Broth
    1/2 cup Tomato juice
    2 Tbsp. Tomato Paste
    salt and pepper to taste
    1/4 cup olive oil


4-6 servings

Heat Olive oil in large heavy cooking pot. Crush the garlic into the oil. Add bay leaf and onion (I didn't add onion) salt lightly. Saute over medium heat until onion begins to turn transparent. Add eggplant, broth and tomato juice. Add herbs. stir to mix well, then cover and simmer 10-15 minutes over low heat. When eggplant is tender enough to be easily pricked by a fork, add zucchini cover and simmer 10 minutes add salt and peper, tomatoes and tomato paste. Mix well. Continue to stew until all vegetables are tender.

Serve on a bed of rice, or in a bowl, accompanied by some good french bread.
*Top with grated cheese and chopped black olives

Number of Servings: 6

Recipe submitted by SparkPeople user KATMARIE528.

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