Egg White Soufflé With Ratatouille

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One 6-ounce zucchini

One 6-ounce yellow squash

1 red bell pepper

1 yellow bell pepper

1/2 pound Italian eggplant

1 medium tomato, peeled and seeded

2 tablespoons extra-virgin olive oil

1 medium onion

2 garlic cloves, smashed

1 tablespoon tomato paste

1 tablespoon ketchup

1/4 cup chopped basil

Salt and freshly ground white pepper

4 large egg whites

2 tablespoons freshly grated Parmigiano-Reggiano cheese

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