Fresh Ratatouille Provencale
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
211
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 211 cal. | (10 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 32.2 μg | (54 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 151 mg | (159 %) | ||
| Potassium | 765 mg | (19 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 Tbsps olive oil
- 2 cups fresh, small Eggplant (washed and sliced into bite-sized pieces)
- 2 cups fresh Zucchini (washed and sliced)
- 1 red Bell pepper (washed; seeded and sliced)
- 1 yellow Bell pepper (washed; seeded and sliced)
- 1 Red onion (peeled and sliced)
- 4 cloves garlic cloves
- 3 sprigs fresh thyme
- 2 cups Tomatoes (washed and quartered)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 2 Tbsps fresh Basil (finely chopped)
Preparation steps
1.
Heat 4 tablespoons of olive oil in a large skillet over medium heat. Saute the sliced eggplant for about 2 minutes, stirring frequently. Add the zucchini, bell peppers, onion, garlic, thyme and the remaining olive oil and saute briefly.
2.
Add the tomatoes and season the vegetables to taste with salt and pepper. Cover and simmer over a low heat for about 15 minutes or until vegetables are tender, stirring occasionally. Mix in the basil, stirring to incorporate. Serve
