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RATATOUILLE SPREAD Recipe

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This recipe for RATATOUILLE SPREAD, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, April 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon reduced-calorie margarine
1 onion, finely chapped
1 small green bell pepper, finely chopped
2 garlic cloves, minced
1 small eggplant, peeled and chapped
1 zucchini, finely chopped
1 tomato, finely chopped
1/2 cup water
1 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon granulated sugar

Directions:
Directions:
In large skillet, over medium heat, melt margarine. Add onion, bell pepper and garlic; cook 3 to 5 minutes, stirring frequently, until render, Add eggplant, zucchini tomato, water. oregano, basil and sugar; bring to a boil. 2, Reduce heat to low; simmer 30 minutes, stirring occasionally, until vegetables are tender and mixture is thickened. Serve warm or cold on low-fat crackers.

Number Of Servings:
Number Of Servings:
2 cups

 

 

 

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