Ratatouille
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
335
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 335 cal. | (16 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.1 g | (40 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11.2 mg | (93 %) | ||
| Vitamin K | 72.8 μg | (121 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 272 μg | (91 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 21.1 μg | (47 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 374 mg | (394 %) | ||
| Potassium | 1,594 mg | (40 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 127 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 Tbsps olive oil
- 2 large Eggplant (or 3 medium)
- 3 Zucchini
- 2 Red Bell pepper
- 2 yellow Bell pepper
- 1 green Bell pepper
- 1 onion (finely chopped)
- 4 garlic cloves (finely chopped)
- 1 lg can Tomatoes (drained and coarsely chopped)
- 1 tsp herbes de Provence
- salt
- freshly ground peppers
- Basil (chiffonade)
Preparation steps
1.
Rinse the vegetables.
2.
Trim the eggplant and coarsely chop. Trim the zucchini and slice. Trim the peppers, remove the seeds and pith and cut into large cubes.
3.
Heat the olive oil in a large pan, add the eggplant, season with salt and sauté until golden brown. Remove from the pan.
4.
Add the peppers, season with salt and sauté until golden brown. Add the zucchini, season with salt and sauté until golden brown. Remove from the pan. Add the onion, garlic and tomatoes, bring to the boil and season with salt. Add the herbs de Provence.
5.
Add the eggplant and peppers to the sauce and gently simmer for 10 minutes. Add the zucchini and simmer for another 10 minutes.
6.
Season with salt and pepper and serve garnished with the basil.
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