Ratatouille
(1 vote)
(1 vote)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
181
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 181 cal. | (9 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 30.6 μg | (51 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 107 mg | (113 %) | ||
| Potassium | 952 mg | (24 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 large Eggplant
- salt
- 2 small, thin Zucchini
- 1 Parsnip
- 1 red Bell pepper
- 300 grams Cherry tomatoes
- 3 small onions (purple)
- 1 garlic clove
- 4 Tbsps olive oil
- 150 milliliters Vegetable broth
- 2 Tbsps Tomato paste
- freshly ground peppers
Preparation steps
1.
Rinse eggplant, cut into half slices and season with salt. Rinse zucchini, cut into slices. Peel parsnip, halve lengthwise and cut into pieces. Rinse bell pepper, halve and remove seeds and ribs, cut into bite-sized pieces. Rinse tomatoes. Peel onions and garlic, cut onions into strips and finely chop garlic.
2.
Heat oil in a pan and saute all vegetables (except tomatoes) on high heat. Add tomato paste and pour in vegetable stock, simmer for 5 minutes.
3.
Add tomatoes and simmer on medium heat, covered, for 10-15 minutes more. Season with salt and pepper and serve hot.
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