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Ratatouille Stew

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  • 15 min prep time
  • 45 min total time
  • 9 ingredients
  • 4 servings
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A traditional ratatouille is simmered in oil. Ours cooks in water, eliminating the fat but not the flavor!

Ingredients

1
red or green bell pepper, chopped
1
medium zucchini, chopped
1/2
medium eggplant, peeled, cut into 1/2 to 3/4-inch cubes (about 2 1/2 cups)
1
(28-oz.) can whole tomatoes, undrained, cut up
1
cup water
3
garlic cloves, minced
1
teaspoon dried Italian seasoning
1/4
teaspoon pepper
3
oz. (1/2 cup) orzo or rosamarina (rice-shaped pasta)

Steps

  • 1 In large nonstick saucepan or Dutch oven, combine all ingredients except orzo. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook 15 minutes.
  • 2 Add orzo; cover and cook 10 to 15 minutes or until orzo and vegetables are tender, stirring frequently.
  • 1 In large nonstick saucepan or Dutch oven, combine all ingredients except orzo. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook 15 minutes.
  • 2 Add orzo; cover and cook 10 to 15 minutes or until orzo and vegetables are tender, stirring frequently.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/4 Cups
Calories
160
Calories from Fat
10
% Daily Value
Total Fat
1g
2%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
330mg
14%
Total Carbohydrate
31g
10%
Dietary Fiber
5g
20%
Sugars
9g
9%
Protein
6g
6%
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
80%
80%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
2 Starch; 2 Other Carbohydrate;
*Percent Daily Values are based on a 2,000 calorie diet.
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