Classic Vegetable Ratatouille
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
224
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 224 cal. | (11 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 40 μg | (67 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 133 μg | (44 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 165 mg | (174 %) | ||
| Potassium | 963 mg | (24 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.4 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 Eggplant
- salt
- peppers (freshly ground)
- 2 onions
- 1 red Bell pepper
- 1 yellow Bell pepper
- 2 Zucchini
- 2 garlic cloves
- 6 Tbsps olive oil
- 1 tsp rosemary (chopped)
- 2 tsps Tarragon (chopped)
- 1 can peeled Tomatoes (about 400 grams)
- 2 Tbsps Tomato paste
Preparation steps
1.
Rinse, trim and chop the eggplant. Season the eggplant cubes with salt and let stand for 10 minutes. Then squeeze the water out.
2.
Peel the onions and cut into rings.
3.
Rinse the bell peppers, trim, cut in halves, remove the seeds and ribs, and then cut into chunks.
4.
Rinse, trim and slice the zucchini.
5.
Peel the garlic and cut into slices.
6.
Heat the oil in a large frying pan and stir fry the vegetables in it. Add in the garlic and rosemary after about 5 minutes. Stir in the peeled tomatoes and tomato paste, season with salt and pepper, cover, and simmer on low heat for another 15 minutes. Garnish to taste with fresh tarragon leaves and serve.
