Ratatouille
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
169
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 169 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 31.9 μg | (53 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 156 mg | (164 %) | ||
| Potassium | 798 mg | (20 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Zucchini
- 400 grams Eggplant
- 2 Bell pepper (Red and yellow)
- 400 grams Tomatoes
- 4 garlic cloves
- 1 Red onion
- 3 sprigs thyme
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 100 milliliters Vegetable broth
- Basil
Preparation steps
1.
Rinse and peel zucchini and eggplants. Rinse and halve bell peppers, remove seeds and ribs. Cut all vegetables into bite-sized cubes. Rinse tomatoes, remove stalks and chop. Peel garlic and onion, chop finely. Rinse thyme, shake dry and pluck off leaves.
2.
Heat 2 tablespoons of oil in a saucepan and saute eggplant cubes for about 2 minutes on medium heat, stirring. Add zucchini, peppers, onion, garlic and thyme and saute briefly. Add remaining oil, if needed.
3.
Add tomatoes, season with salt and pepper. Add broth and simmer, covered, for about 15 minutes on low heat, stirring occasionally. Garnish with basil and serve with ciabatta, if desired.
