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Ratatouille Pasta Toss
Ratatouille Pasta Toss
Ratatouille Past
Ingredients
Servings:
10
leaves
fresh basil , shredded
425
grams
crushed tomatoes
4
servings
crusty bread , to pass around at the table
454
grams
eggplant , diced
59
milliliters
extra virgin olive oil , 4 turns of the pan
1
leave
flat parsley , chopped
4
garlic cloves , crushed
4
servings
fresh ground pepper
4
servings
grated parmigiano-reggiano cheese
3
whole roasted red peppers , fresh
4
servings
salt
118
milliliters
dry white wine or 1/2 cup chicken stock or 1/2 cup vegetable stock
1
large
yellow onion , diced
454
grams
zucchini , diced
Difficulty
Normal
Ready In
40 m.
Servings
4
Health Score
29
Cuisines
Mediterranean
French
European
Dish Types
Lunch
Main Course
Main Dish
Dinner
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