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eggplant and mushroom ratatouille Lunch,

  • Prep time : 15 minutes
  • Cooking time : 60 minutes
  • Serving : 2 person
  • Phase
  • Intensive,Active 2,Active 1,Maintenance,
  • Dietary Requirements
  • Lacto-vegetarian,Ovo-vegetarian,Pescetarian,Paleo,Vegan,Vegetarian,
  • 113
  • 6.2
  • 10
  • 8.93
  • 3.5
  • 0.48
  • 8.16
  • 110
  • 1 teaspoon olive oil
  • 1 medium onion thinly sliced
  • 2 clove of garlic minced
  • 400 gram tin of diced tomatoes
  • 1 medium eggplant, cut into 1cm cubes
  • 1 medium zucchini, sliced crosswise
  • 200 gram mushrooms sliced
  • 1 red capsicum diced
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon seasoning
  • Heat oil in pan
  • Saute the onion until soft, about 2-3 minutes. Add the garlic and cook for 1 minute. Add extra water as necessary to keep from scorching.
  • Reduce the heat to moderately low and add the tomatoes, eggplant, zucchini, mushrooms, red pepper, oregano, basil and seasoning.
  • Cover and cook, stirring occasionally, until vegetables are tender, about 1 hour Serve warm.

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