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12Ingredients
15Minutes
290Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 eggplant (cubed)
- 1 onion (large, chopped)
- 6 Tbsp. olive oil
- 3 cloves garlic (finely chopped)
- 8 oz. white button mushrooms (quartered)
- 1/4 tsp. crushed red pepper flakes
- 2 yellow bell peppers (seeded and diced)
- 2 zucchini (cubed)
- 1 can diced tomatoes (drained)
- 4 sprigs fresh thyme
- 1/4 cup fresh basil (chopped)
- pepper (uncheckedSalt and)
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NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories290Calories from Fat180 |
% DAILY VALUE |
Total Fat20g31% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol |
Sodium20mg1% |
Potassium1090mg31% |
Protein6g |
Calories from Fat180 |
% DAILY VALUE |
Total Carbohydrate24g8% |
Dietary Fiber8g32% |
Sugars9g |
Vitamin A20% |
Vitamin C240% |
Calcium8% |
Iron10% |
* 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(7)
J a year ago
Turned out great! Made sure to add a bunch of seasoning to bring all the flavors through, I did not drain the tomatoes but it turned out all good, I will be making this again soon!
Tereza S. 4 years ago
Great recipe, involves only heathly stuff, easy to make and tastes just as you want your ratatouille to taste :-) thank you!
Michele Cohen 5 years ago
Love this recipe, I make it all the time.. I don’t use mushrooms. I also use one tomato cut up as well with canned no salt. I make bow ties pasta with it . There so much . It’s even better the next day. Today I’m using quinoa and brown rice with it.