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Eggs, Dairy Dutch February 19 1 Servings

INGREDIENTS

2 T Olive oil
4 Garlic cloves, chopped
1 Eggplant, unpeeled diced
2 Green bell peppers, diced
2 Tomatoes, chopped
1 Onion, cut into 1-inch
pieces
1 Zucchini, cut into 1/2-inch
pieces
1/2 c Chopped fresh basil or 1
tablespoon dried
2 T Red wine vinegar
4 oz Goat cheese or Muenster
cheese or a diced
optional
mixture of the two

INSTRUCTIONS

Heat oil in heavy large Dutch oven over medium heat. Add garlic; stir
1 minute. Add eggplant, green bell peppers, tomatoes, onion, zucchini
and basil. Saute 5 minutes. Cover and simmer until all vegetables are
tender, stirring occasionally, about 25 minutes. Uncover pot and
simmer until juice thickens, stirring occasionally, about 10 minutes.
Mix in vinegar; season to taste with salt and pepper. (Can be  prepared
2 days ahead. Cover and refrigerate.)  Preheat oven to 350F. Spread
ratatouille in 9-inch-diameter pie dish.  Sprinkle with cheese, if
desired. Bake until heated through, about 20  minutes.  Makes about 3
cups.  Bon Appetit February 1995  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1963
Calories From Fat: 696
Total Fat: 79.2g
Cholesterol: 149.7mg
Sodium: 3215.6mg
Potassium: 3326.4mg
Carbohydrates: 243.1g
Fiber: 27.3g
Sugar: 132.1g
Protein: 84g


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