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Ratatouille-carol

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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs Sami Middle east, Vegetables 1 Servings

INGREDIENTS

2 Eggplant, cut in chunks
2 Zucchini, cut in chunks
4 Red onions, cut in chunks
3 Green peppers, cut in chunks
10 Tomatoes, coarse chop
1/4 c Olive oil
3 T Dijon mustard
1/4 c Balsamic vinegar, or red
wine vinegar
6 Garlic cloves, chopped
6 T Fresh basil, chopped or
2 T Dried basil
4 T Fresh oregano, chopped or
4 t Dried oregano
Salt and pepper to taste

INSTRUCTIONS

Place all vegetables in large roasting pan. Combine remaining
ingredients and pour over vegetables. Place roasting pan in a 350
degree oven and cook for about 2 hours, stirring every 1/2 hour.  Serve
over rice.  This recipe is a super way to use all the surplus from the
garden.  You can use different quanities of each vegetable depending on
what  you have. Sometimes I add small little potatoes. This recipe
freezes  very well.  Source Carol Floyd--c.floyd@arnprior.com  Recipe
by: Carol Floyd  Posted to MC-Recipe Digest V1 #787 by Carol & Bob
Floyd  <c.floyd@arnprior.com> on Sep 18, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 797
Calories From Fat: 530
Total Fat: 60.3g
Cholesterol: 0mg
Sodium: 639.9mg
Potassium: 2956.1mg
Carbohydrates: 65.4g
Fiber: 35g
Sugar: 20g
Protein: 20.3g


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