Eggplant Ratatouille Recipe

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Ingredients

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Nutrition

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Total time

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Ingredients:

Serving

1/2 medium onion, chopped
1 small zucchini, chopped
1/2 red bell pepper, diced
2 cups peeled and cubed eggplants
1 (14 1/2 oz) can diced tomatoes
1 tsp dried italian seasoning
1/4 tsp salt
1/2 tsp ground black pepper
1 tbsp chopped fresh basil
asiago cheese (optional)

Directions:

Coat large skillet with nonstick cooking spray. Heat over medium heat. Add onion, zucchini and red bell pepper, saute 5 to 7 minutes, or until vegetables are tender.
Add eggplant, tomatoes, Italian seasoning, salt and black pepper, bring to boiling. Cover and simmer 10 minutes, stirring often, add basil and stir. Serve immediately and sprinkle with Asiago cheese if desited.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	43.98 Kcal (184 kJ)
Calories from fat	0.27 Kcal
		% Daily Value*
Total Fat	0.03g	0%
Sodium	295.58mg	12%
Potassium	330.94mg	7%
Total Carbs	10.01g	3%
Sugars	5.92g	24%
Dietary Fiber	3.75g	15%
Protein	1.5g	3%
Vitamin C	37.3mg	62%
Vitamin A	0.7mg	25%
Iron	12.7mg	71%
Calcium	22.8mg	2%

Amount Per 100 g
Calories	26.05 Kcal (109 kJ)
Calories from fat	0.16 Kcal
		% Daily Value*
Total Fat	0.02g	0%
Sodium	175.08mg	12%
Potassium	196.03mg	7%
Total Carbs	5.93g	3%
Sugars	3.51g	24%
Dietary Fiber	2.22g	15%
Protein	0.89g	3%
Vitamin C	22.1mg	62%
Vitamin A	0.4mg	25%
Iron	7.5mg	71%
Calcium	13.5mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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