Ratatouille 2

Course : eggplant
Serves: 6
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2 tablespoons olive oil
1 medium eggplant
3 cups tomato concasse
3 cups zucchini
2 cups onion
2 cups green bell pepper
1 tablespoon garlic
2 tablespoons parsley

Preparation / Directions:

heat the olive oil in a large skillet, over a medium-moderate flame add the remaining ingredients (except parsley) heat and stir for 8-10 minutes until softened, without browning add parsley-mix well arrange onto a serving platter serve warm, with crostini to the side


Nutritional Information:

104 Calories (kcal); 5g Total Fat; (38% calories from fat); 3g Protein; 15g Carbohydrate; 0mg Cholesterol; 8mg Sodium

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