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Ingredients
US|METRIC
6 SERVINGS
- 1 eggplant (medium, unpeeled; about 1 pound, cut into 3/4-inch pieces)
- 1 1/2 tsp. salt
- 3 Tbsp. olive oil
- 2 Tbsp. tomato paste
- 1/4 tsp. freshly ground black pepper
- 5 plum tomatoes (or medium Roma, about 1 pound, cut into medium dice)
- 2 medium zucchini (and/or yellow summer squash, about 8 ounces each, cut into 3/4-inch pieces)
- 1 Orange (large red, or yellow bell pepper, seeded and cut into 1/4-inch-thick slices)
- 1 onion (large, sliced into half-moons)
- 4 cloves garlic (thinly sliced)
- 1 Tbsp. fresh thyme leaves (chopped, may substitute 1 teaspoon dried thyme)
- 1 bay leaf
- fresh basil leaves (left whole or cut into ribbons, chiffonade, for garnish, optional)
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NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories140Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium640mg27% |
Potassium660mg19% |
Protein3g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate18g6% |
Dietary Fiber6g24% |
Sugars7g |
Vitamin A15% |
Vitamin C80% |
Calcium6% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Yummly User a year ago
A lovely, easy-to-make ratatouille. I do have another ratatouille recipe that I prefer over this one though.