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Low-sodium Ratatouille Recipe

August 18th, 2013 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (1 1/2 lb)eggplants, unpeeled,cubed
  2. 1/2lbzucchini, unpeeled,cubed
  3. 1mediumonion, cut in wedges
  4. 1lbfresh tomatoes, peeled and cut in wedges
  5. 1/2teaspoonsalt-free Italian herb seasoning, to taste
  6. 1/4teaspooninstant minced garlicor garlic powder
  7. 1tablespoonextra virgin olive oil
  8. 3/4teaspoonsugar
  9. 2teaspoons gratedparmesan cheese

DIRECTIONS

  1. Combine eggplant through garlic in an ovenproof casserole.
  2. Drizzle oil over top& toss vegetables lightly to coat.
  3. Sprinkle sugar and parmesan over top.
  4. Bake, uncovered, at 375°F about 1¼ hours until vegetables are tender.

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