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Easy Ratatouille

30 minutes or fewer This streamlined version of a classic Provençal dish freezes well, so double or triple the recipe for future meals. If desired, stir some chopped fresh basil into the vegetables just before serving.

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30 minutes or fewer

This streamlined version of a classic Provençal dish freezes well, so double or triple the recipe for future meals. If desired, stir some chopped fresh basil into the vegetables just before serving.

Servings
SERVING

Ingredients

  • 3 Tbs. garlic-flavored olive oil
  • 2 large tomatoes, halved and sliced 1/2-inch thick
  • 1 medium-sized eggplant, cut into 1-inch cubes
  • 1/2 lb. zucchini, sliced crosswise 1-inch thick
  • 1 medium-sized red bell pepper, cut into 1-inch pieces

Preparation

  1. Heat oil over medium-low heat in large, deep skillet. Add tomatoes, eggplant, zucchini and bell pepper. Season to taste with salt and pepper.
  2. Cover and cook, stirring occasionally, until vegetables are very tender, about 20 minutes. Serve warm.

Nutrition Information

  • Serving Size Serves 4
  • Calories 160
  • Carbohydrate Content 16 g
  • Cholesterol Content 0 mg
  • Fat Content 11 g
  • Fiber Content 7 g
  • Protein Content 3 g
  • Saturated Fat Content 1 g
  • Sodium Content 20 mg
  • Sugar Content 9 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g