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Ratatouille With Penne

Nutrition per serving    (USDA % daily values)
CAL
228
FAT
46%
CHOL
0%
SOD
79%

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Ingredients for 4 servings

1 long Japanese eggplant or small regular eggplant (about 10 ounces), cut into 1-inch pieces

2 small firm zucchini (about 1/2 pound total), cut into 3/4-inch cubes

2 x cubanelle or long Italian peppers (about 1/2 pound total), seeded and cut into 1-inch pieces

2 cup cubed (3/4-inch) onions

2 tbsp coarsely chopped garlic

1 can (14.5 ounces) diced tomatoes in sauce

2 tsp salt

1/4 cup olive oil

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