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Recipes

Baked Ratatouille

Made With:

Soups

CLASSIC TOMATO

The one you always remember. Great as a soup or use an ingredient in your recipe!

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Tip

Grated mozzarella cheese can be added as a topping before baking.

Total Time

min.

Serving & Size

7 oz / 199 g

This all-vegetable casserole does ratatouille one better: easy to make, delicious to eat. Add some mozzarella for a super-satisfying, creamy flavour.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %
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Step 2
Profit Per Meal

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Step 3
Profit Per Day

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Eggplant, peeled and diced 3 1/2 lbs 1 17/25  kg
1. Salt eggplant lightly to draw out bitter juices. Let stand 10 minutes. Rinse and pat dry.
Ingredients Weight Measure
Weight Measure
Fresh Onions, chopped 8 oz 250  g
Garlic, minced 1 tsp mL
Vegetable Oil 3 tbsp 45  mL
Zucchini, cubed 1 1/4 lbs kg
Green Pepper, cubed 11 oz 330  g
Campbell’s® Condensed Tomato Soup 48 oz 1 1/2  L
Water 1 cup 250  mL
Basil 1 tbsp 15  mL
Pepper 1 tsp mL
2. Sauté onions and garlic in oil. Add the other vegetables and cook 10 minutes. Stir gently. Add soup, water and seasonings. Simmer 15 minutes.
3. Place in greased baking pan(s). Bake at 350º F (180º C) for 20 minutes.

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