Ratatouille with Herbs
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
233
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(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 %) |
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
all recipes of this author
Ingredients
for
4
- 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)
Preparation steps
1.
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.
2.
Peel and slice the onion into rings.
3.
Halve the peppers, remove the ribs and seeds and coarsely chop.
4.
Slice the zucchini.
5.
Peel and slice the garlic.
6.
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.
7.
Cover and simmer for approx. 10 minutes or until the vegetables are cooked. Season to taste.
8.
Garnish with rosemary and serve.
