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(4 Servings)
1 Tbsp. plus 1 tsp. olive oil
1 c. sliced onions
1 c. sliced red or green bell
3 garlic cloves, chopped
4 c. cubed eggplant (1-inch
1 1/2 c. Italian canned
tomatoes, chopped
1 c. sliced zucchini
3 Tbsp. chopped fresh basil or
3 tsp. dried
1 tsp. salt
dash of freshly ground pepper

In 12-inch skillet heat oil over medium heat; add
onions, bell peppers and garlic and saute until vegetables are
tender-crisp. Add remaining ingredients and stir to combine.
Reduce heat, cover and let simmer until vegetables are tender,
20 to 25 minutes.
Each Serving: 237 calories, 11 g. protein, 15 g. fat,
18 g. carbohydrates, 267 mg. calcium, 842 mg. sodium and 30 mg.

Use Ratatouille as an omelet filling.
Place Ratatouille in 10 x 6 x 2-inch baking dish; top
with 4 ounces of hard shredded cheese and bake at 350 degrees until
cheese is melted.

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