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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 224.1
  • Total Fat: 5.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 610.0 mg
  • Total Carbs: 38.2 g
  • Dietary Fiber: 8.6 g
  • Protein: 9.5 g

View full nutritional breakdown of Ratatouille calories by ingredient
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Number of Servings: 6


    1 medium eggplant
    1-2 zucchini
    1 tsp salt
    2 tbsp olive oil
    3 cloves garlic, minced
    1 onion, chopped
    1 cup mushrooms, quartered
    1 small red pepper, chopped
    1 can of tomatoes with liquid or 2 cups fresh chopped tomatoes
    2 cups white beans
    2 tbsp fresh basil or 2 tsp dried
    1 bay leaf
    1/2 tsp sugar
    1/2 tsp ground black pepper


Cut eggplant and zucchini into 1 inch cubes. Place in sieve over a bowl and toss with salt. Let stand 15 minutes to draw out bitterness. Heat oil in large skillet and cook garlic, onion and mushrooms for about 6 minutes. Add drained zucchini and eggplant, red pepper, tomatoes, beans, basil, bay leave, sugar and pepper, and bring to a boil. Reduce heat and simmer over medium-low heat, stirring occasionally, for about 45 minutes or until fairly thickened and eggplant is tender. Discard bay leaf. Can be garnished with parsley. Serve over brown rice. Makes about 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user HAZELBRANCH.

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