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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 189.1
  • Total Fat: 9.1 g
  • Cholesterol: 3.9 mg
  • Sodium: 110.8 mg
  • Total Carbs: 24.5 g
  • Dietary Fiber: 8.6 g
  • Protein: 6.6 g

View full nutritional breakdown of Ratatouille calories by ingredient
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Baked stuffed eggplant Baked stuffed eggplant
Number of Servings: 4


    2 tbs. olive oil
    1 medium onion, chopped
    2-3 cloves garlic
    1 green pepper, chopped (about 1 cup)
    2 tomatoes, diced
    1 cup sliced mushrooms
    a sprig of thyme
    0.5 cup chopped parsley
    4 tbs parmesan (optional)


Heat the oven at 350 degrees. Halve the two eggplants lengthwise and scoop out the "meat" with a spoon such that the eggplant has a half inch shell or so. Chop and set aside.
In a skilled, heat up the oil and cook the onions until golden brown. Then add the garlic, green pepper, mushrooms, eggplant, tomatoes, a sprig of thyme, salt and pepper to taste and cook for another few minutes until vegetables are cooked.
Fill the 4 eggplant halves with the cooked vegetables, grate a little parmesan (or gruyerre) cheese on top and bake for 1 hour or until eggplant is cooked. Serve with the chopped parsley on top.

Number of Servings: 4

Recipe submitted by SparkPeople user NEWENGLANDER2.

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