Ratatouille

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Ratatouille
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Health Score:
9,4 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
211
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie211 kcal(10 %)
Protein4.09 g(4 %)
Fat14.8 g(13 %)
Carbohydrates20.22 g(13 %)
Sugar added0 g(0 %)
Roughage6.53 g(22 %)
Vitamin A131.27 mg(16,409 %)
Vitamin D0 μg(0 %)
Vitamin E1.16 mg(10 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.17 mg(15 %)
Niacin2.61 mg(22 %)
Vitamin B₆0.51 mg(36 %)
Folate68.98 μg(23 %)
Pantothenic acid0.65 mg(11 %)
Biotin5.31 μg(12 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C83.76 mg(88 %)
Potassium843.62 mg(21 %)
Calcium58.3 mg(6 %)
Magnesium51.83 mg(17 %)
Iron1.42 mg(9 %)
Iodine1.34 μg(1 %)
Zinc0.78 mg(10 %)
Saturated fatty acids2.05 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
300 grams zucchini
400 grams Eggplant
2 Bell pepper (Red and yellow)
400 grams tomatoes
4 garlic cloves
1 Red onion
3 sprigs thyme
4 tablespoons olive oil
salt
freshly ground peppers
100 milliliters Vegetable broth
Basil
How healthy are the main ingredients?
Eggplanttomatozucchiniolive oilthymegarlic clove

Preparation steps

1.

Rinse and peel zucchini and eggplants. Rinse and halve bell peppers, remove seeds and ribs. Cut all vegetables into bite-sized cubes. Rinse tomatoes, remove stalks and chop. Peel garlic and onion, chop finely. Rinse thyme, shake dry and pluck off leaves.

2.

Heat 2 tablespoons of oil in a saucepan and saute eggplant cubes for about 2 minutes on medium heat, stirring. Add zucchini, peppers, onion, garlic and thyme and saute briefly. Add remaining oil, if needed.  

3.

Add tomatoes, season with salt and pepper. Add broth and simmer, covered, for about 15 minutes on low heat, stirring occasionally. Garnish with basil and serve with ciabatta, if desired.