Ratatouille
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
269
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 269 cal. | (13 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 30.2 μg | (50 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 175 μg | (58 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 117 mg | (123 %) | ||
| Potassium | 1,177 mg | (29 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Eggplant
- salt
- freshly ground peppers
- 2 onions
- 1 Bell pepper
- 3 Beefsteak tomato
- 2 garlic cloves
- 6 Tbsps olive oil
- 1 Tbsp Pine nuts
- 1 tsp rosemary (finely chopped)
- 2 tsps Basil (chopped)
- 1 Tomato (about 400 grams or approximately 14 ounces, puree)
- 3 Tbsps green Olives (sliced)
- 2 Tbsps Tomato paste
- Basil (fresh)
Preparation steps
1.
Rinse, trim, and chop the eggplant. Salt the eggplant cubes and let sit for 10 minutes, then squeeze out the water.
2.
Peel the onions and cut into rings.
3.
Rinse the peppers, remove seeds and ribs and cut the flesh into chunks.
4.
Rinse the tomatoes, cut in half, remove seeds and cut into strips.
5.
Peel the garlic and cut into slices.
6.
Heat the oil in a large frying pan and fry the vegetables. After about 5 minutes, stir in the garlic, pine nuts, olives and herbs. Add the tomato puree and tomato paste, stir, season with salt and pepper, cover and simmer over low heat for another 15 minutes. Garnish with fresh basil leaves and serve.
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