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Eggplant Ratatouille

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“This came from a cookbook I was looking through. I loved it. So I decided to post the recipe!!”
READY IN:
25mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Coat large skillet with nonstick cooking spray. Heat over medium heat. Add onion, zucchini and red bell pepper, saute 5 to 7 minutes, or until vegetables are tender.
  2. Add eggplant, tomatoes, Italian seasoning, salt and black pepper, bring to boiling. Cover and simmer 10 minutes, stirring often, add basil and stir. Serve immediately and sprinkle with Asiago cheese if desited.

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