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Ratatouille
Vegetable stew of eggplant, pepper, zucchini, onion, tomato and red wine.
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Ingredients
Directions
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Cut the aubergines, peppers and zucchini into cubes of 2 x 2 cm (brunoise). Chop the onion and finely chop the garlic. Keep the vegetables separate.
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Heat the oil in a frying pan and fry the onion, garlic and herbs for 5 minutes on low heat.
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Add the eggplant and cook over a high heat for 5 minutes. Add the bell pepper and zucchini and cook for 5 minutes on a high heat.
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Turn down the heat and add the wine and tomatoes. Leave to simmer for 15 minutes with the lid on the pan over low heat.
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Season with the vinegar, (freshly ground) pepper and possibly salt.
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Nutrition
385Calories
Sodium0% DV0g
Fat49% DV32g
Protein10% DV5g
Carbs6% DV17g
Fiber0% DV0g
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