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RLINDA
Rappe ratatouille
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Ingredients
Directions
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Heat the oil and stir-fry the eggplant, zucchini, potato, carrot, onion and garlic for 5-6 minutes.
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Spoon the herbs, wine and tomatoes with juice and simmer for 8-10 minutes. Stir in the beans and warm up.
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Season with salt and pepper and serve the ratatouille with baguette.
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15 minMain dishpeanut oil, Thai red curry powder (Original spices by Jonnie Boer), Thai stir-fry mix, coconut milk, fresh pangasius flakes, cucumber, lime, salted peanuts, sweet chilli sauce, 1 minute basmati rice,vegetable curry with fish
Nutrition
470Calories
Sodium0% DV0g
Fat15% DV10g
Protein30% DV15g
Carbs24% DV71g
Fiber0% DV0g
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