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Ratatouille

4.75
Average: 4.8 (4 votes)
(4 votes)
Ratatouille

Ratatouille - An aromatic classics from the Mediterranean.

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Health Score:
9,6 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
123
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie123 kcal(6 %)
Protein5 g(5 %)
Fat5 g(4 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage7.2 g(24 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.1 μg(1 %)
Vitamin E4.2 mg(35 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.6 mg(30 %)
Vitamin B₆0.7 mg(50 %)
Folate127 μg(42 %)
Pantothenic acid0.8 mg(13 %)
Biotin10.2 μg(23 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C175 mg(184 %)
Potassium832 mg(21 %)
Calcium57 mg(6 %)
Magnesium53 mg(18 %)
Iron2.2 mg(15 %)
Iodine5 μg(3 %)
Zinc0.6 mg(8 %)
Saturated fatty acids2.6 g
Uric acid60 mg
Cholesterol10 mg

Ingredients

for
4
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 tablespoon Ghee (clarified butter; 15 g)
salt
peppers
How healthy are the main ingredients?
GheethymerosemarytomatozucchiniEggplant

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.

5.

Stir in the tomato and the herbs, season with salt and pepper and serve.