Colorful Ratatouille with Sausage Dumplings
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
557
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 557 cal. | (27 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 9.4 g | (31 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9 mg | (75 %) | ||
| Vitamin K | 62.8 μg | (105 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13.9 mg | (116 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 212 μg | (71 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 22.9 μg | (51 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 289 mg | (304 %) | ||
| Potassium | 1,854 mg | (46 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 241 mg | |||
| Cholesterol | 68 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 1 small red Bell pepper
- 1 little yellow Bell pepper
- 200 grams Eggplant
- 200 grams Zucchini
- 1 Beefsteak tomato
- 1 onion
- 2 garlic cloves
- 200 grams ground pork
- 125 milliliters dry white wine
- 1 tsp grained Broth
- 1 sprig rosemary
- 2 Tbsps olive oil
- 1 Tbsp Tomato paste
- 50 grams Ketchup
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the bell peppers, trim, cut in half, remove the seeds and ribs, and cut into strips.
2.
Rinse the eggplant, zucchini and beefsteak tomato, and cut into bite-sized pieces.
3.
Cut the rosemary twig in half.
4.
Peel the onion and cut into rings.
5.
Peel and chop the garlic.
6.
Make small dumplings from the ground sausage meat.
7.
Heat oil in a pan and saute the onion with garlic, bell peppers, eggplant, zucchini and rosemary, while stirring. Pour the grained broth and the white wine, stir in the tomato paste and ketchup, and season with salt and pepper. Add the dumplings and let simmer covered for 7 minutes. Let evaporate most of the liquid over high heat, and season to taste. Garnish with rosemary and basil, and serve.
