Ratatouille
Ratatouille - An aromatic classics from the Mediterranean.
Healthy, because
Even smarter
Nutritional values
The colourful vegetable mixture provides plenty of satiating dietary fibre and thus ensures a pleasant satiation.
Enjoy a herb dip made from quark or yoghurt and jacket potatoes. The mix of vegetables, a starch supplement and a dairy product provides you well with vital substances and ensures a long-lasting satiation.
(Percentage of daily recommendation)
| Calorie | 123 cal. | (6 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 175 mg | (184 %) | ||
| Potassium | 832 mg | (21 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 10 mg |
Ingredients
- Ingredients
- 6 Tomatoes
- 1 Zucchini
- 1 Eggplant
- 1 red Bell pepper
- 1 yellow Bell pepper
- 1 red onion
- 3 garlic cloves
- 2 sprigs thyme
- 1 sprig rosemary
- 3 stalks Basil
- 1 Tbsp Ghee (clarified butter; 15 g)
- salt
- peppers
Preparation steps
Blanch the tomatoes in a pot of boiling water for 10 seconds. Rinse under cold water, peel, quarter and remove seeds, cut into large pieces.
Rinse the zucchini, eggplant and peppers. Cut zucchini into thick slices, halve the eggplant lengthwise and cut into thick slices. Halve the peppers lengthwise, remove the seeds and white ribs and cut the peppers into bite-size pieces.
Peel the onion and cut into wedges. Peel the garlic and press through a garlic press. Rinse the thyme, rosemary and basil, shake dry and pluck the leaves. Chop the basil.
Heat the clarified butter in a large pan. Add the onion, garlic, zucchini, eggplant and pepper and saute over medium heat, stirring occasionally until the vegetables are golden brown and tender, 5-10 minutes.
Stir in the tomato and the herbs, season with salt and pepper and serve.
