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Recipe Name: Ratatouille With Cinnamon Basil Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 4

4 Eggplants
6 Tablespoon(s) Lemon Juice
1 Onion, sliced
1 Garlic clove
1/4 Cup(s) Olive oil
1 Zucchini, coarsely chopped
2 Tablespoon(s) Fresh cinnamon basil
2 Tablespoon(s) Fresh sweet basil, chopped
5 Plum tomatoes
1 Red pepper, chopped
1/4 Cup(s) Fresh Parsley, chopped
Cut a 1/2" slice along length of each eggplant. If using round
variety,remove about one inch of the top. Carefully scoop out flesh,
leaving1/2" thick walls. Chop eggplant flesh, place in a medium sized
bowl, andtoss with 1 tb. lemon juice. Set aside. Using another
tablespoon oflemon juice, brush inside of each eggplant shell.In a
skillet over medium heat, saute the onions and garlic in oil.
Addchopped eggplants, zucchini and basil. Cook, stirring, until
eggplantsare tender. Add tomatoes and peppers to mixture; cook for 10
minutes.Remove from heat. Stir in parsley and remaining lemon juice.
Divideratatouille among eggplant shells. Cool and serve at room
temperature.Recipe developed by Ellen Ogden. In "The Cook's Garden"
catalog. Vol. 8,No. 1. Spring/Summer 1991. Pg. 54. Posted by Cathy
Harned.From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 176
Calories From Fat: 127
Total Fat: 14.4g
Cholesterol: 0mg
Sodium: 186.3mg
Potassium: 458.2mg
Carbohydrates: 11g
Fiber: 4g
Sugar: 4.8g
Protein: 3.7g

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