Ratatouille
Nutritional values
(Percentage of daily recommendation)
| Calorie | 384 cal. | (18 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.4 mg | (87 %) | ||
| Vitamin K | 46 μg | (77 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 142 μg | (47 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 166 mg | (175 %) | ||
| Potassium | 912 mg | (23 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 1 Eggplant
- 400 grams Zucchini
- 500 grams Tomatoes
- 2 yellow and green Bell pepper
- 1 onion
- 2 garlic cloves
- 5 sprigs fresh thyme
- 2 sprigs fresh rosemary
- ⅛ l olive oil
- salt
- peppers
- 2 Tbsps scallions
- ½ Tbsp butter
- 2 Tbsps Sunflower seed
Preparation steps
Rinse the vegetables and pat dry. Cut the eggplant and zucchini into 1/2 cm (approximately 1/4 inch) thick slices. Remove the ribs and seeds from the bell peppers and cut into small pieces. Blanch and peel the tomatoes, then cut into quarters. Peel the onion and garlic. Cut the onion into thin slices and mince the garlic. Rinse the thyme and rosemary, pat dry and remove the leaves.
Preheat oven to 220°C (approximately 425°F). Heat the olive oil in a large Dutch oven and sauté the eggplant and zucchini slices over low heat. Add the onion, garlic and peppers and sauté for about 3 minutes, until softened. Stir in the tomatoes, sprinkle with the fresh herbs and butter and transfer to the oven. Cook for 30 minutes.
Toast the sunflower seeds in a dry skillet until golden brown. Remove the vegetables from the oven, sprinkle with the toasted sunflower seeds and serve.
