Ratatouille
(2 votes)
(2 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 48 min.
Ready in
Calories:
76
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 76 cal. | (4 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 23.8 μg | (40 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 99 mg | (104 %) | ||
| Potassium | 779 mg | (19 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 74 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Eggplant
- 2 shallots
- 2 garlic cloves
- 2 Zucchini
- 1 yellow Bell pepper
- 200 grams Cherry tomatoes
- salt
- freshly ground peppers
- 3 sprigs thyme
Preparation steps
1.
Rinse the eggplant, shallots, garlic, zucchini, bell pepper and tomatoes, or peel and trim as needed. Cut the eggplant, zucchini and bell pepper into bite-sized pieces. Salt the eggplant and leave for about 10 minutes to draw out water, then pat dry. Cut the shallots into rings and slice the garlic. Cut cherry tomatoes in half.
2.
Cook eggplant until golden brown in a pan with 1-2 tablespoons oil, 3-4 minutes .
3.
In a second pan, sauté the onion with the garlic, bell pepper and zucchini until golden brown, 3-4 minutes. Add tomatoes and thyme and cook until heated through, 1-2 minutes.
4.
Mix in the eggplant, season with salt and pepper and serve.
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