Ratatouille with Herbs

Name: Ratatouille with Herbs
Total time: 40 min
Yield: 4
Cuisine: European, French
Ingredients: 1 medium Eggplant; salt; 2 onions; 1 green Bell pepper; 1 yellow Bell pepper; 1 red Bell pepper; 2 Zucchini; 2 cloves garlic cloves; 6 Tbsps olive oil; 1 tsp chopped, fresh rosemary; 1 tsp chopped, fresh oregano; 2.667 cups Tomatoes (chopped or diced); 2 Tbsps Tomato paste; freshly ground peppers; rosemary (for garnishing)

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Health Score:

100 / 100

Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

Calories:

233

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	233 cal.	(11 %)
Protein	7 g	(7 %)
Fat	16 g	(14 %)
Carbohydrates	14 g	(9 %)
Sugar added	0 g	(0 %)
Roughage	7.5 g	(25 %)

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more nutritional values

Vitamin A	0.3 mg	(38 %)
Vitamin D	0 μg	(0 %)
Vitamin E	7.5 mg	(63 %)
Vitamin K	45.5 μg	(76 %)
Vitamin B₁	0.4 mg	(40 %)
Vitamin B₂	0.2 mg	(18 %)
Niacin	3.6 mg	(30 %)
Vitamin B₆	0.7 mg	(50 %)
Folate	160 μg	(53 %)
Pantothenic acid	1.1 mg	(18 %)
Biotin	13.3 μg	(30 %)
Vitamin B₁₂	0 μg	(0 %)
Vitamin C	224 mg	(236 %)
Potassium	1,046 mg	(26 %)
Calcium	85 mg	(9 %)
Magnesium	69 mg	(23 %)
Iron	2.9 mg	(19 %)
Iodine	7 μg	(4 %)
Zinc	0.8 mg	(10 %)
Saturated fatty acids	2.4 g
Uric acid	87 mg
Cholesterol	0 mg
Complete sugar	13 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 1 medium Eggplant; salt; 2 onions; 1 green Bell pepper; 1 yellow Bell pepper; 1 red Bell pepper; 2 Zucchini; 2 cloves garlic cloves; 6 Tbsps olive oil; 1 tsp chopped, fresh rosemary; 1 tsp chopped, fresh oregano; 2 ⅔ cups Tomatoes (chopped or diced); 2 Tbsps Tomato paste; freshly ground peppers; rosemary (for garnishing)

How healthy are the main ingredients?

Tomato olive oil Tomato paste garlic clove rosemary oregano

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Preparation steps

Remove the stem from the eggplant and cube. Salt the cubes and allow them to sit for 10 minutes. Wash the cubes and pat dry.

Peel and slice the onion into rings.

Halve the peppers, remove the ribs and seeds and coarsely chop.

Slice the zucchini.

Peel and slice the garlic.

Heat the oil in a saucepan with high sides or a pot. Saute the eggplant, onions, peppers and zucchini. After 5 minutes, stir in the garlic, rosemary, oregano, tomatoes and tomato paste. Season with salt and pepper.

Cover and simmer for approx. 10 minutes or until the vegetables are cooked. Season to taste.

Garnish with rosemary and serve.