Rustic Ratatouille

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Rustic Ratatouille
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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
215
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie215 cal.(10 %)
Protein5 g(5 %)
Fat16 g(14 %)
Carbohydrates12 g(8 %)
Sugar added0 g(0 %)
Roughage6.1 g(20 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E5.5 mg(46 %)
Vitamin K33.7 μg(56 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin3 mg(25 %)
Vitamin B₆0.5 mg(36 %)
Folate135 μg(45 %)
Pantothenic acid0.9 mg(15 %)
Biotin9.9 μg(22 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C156 mg(164 %)
Potassium824 mg(21 %)
Calcium65 mg(7 %)
Magnesium54 mg(18 %)
Iron2.4 mg(16 %)
Iodine5 μg(3 %)
Zinc0.6 mg(8 %)
Saturated fatty acids2.4 g
Uric acid65 mg
Cholesterol0 mg
Complete sugar10 g

Ingredients

for
4
Ingredients
2 cups Zucchini
2 cups Eggplant
1 red Bell pepper
1 yellow Bell pepper
2 ⅔ cups Tomatoes
1 Red onion
4 cloves garlic cloves
3 sprigs thyme (fresh)
6 Tbsps olive oil
salt
freshly ground Black pepper
2 Tbsps Basil (finely chopped)
How healthy are the main ingredients?
EggplantTomatoZucchiniolive oilgarlic cloveBasil
Product recommendation
Freeze: yes

Preparation steps

1.
Wash and trim the zucchini and the eggplant. Wash, trim, halve and de-seed the bell peppers. Cut the prepared vegetables into small, bite-size cubes. Drop the tomatoes into boiling water for a few seconds, then immediately into cold water. Now skin the tomatoes, then quarter, de-seed and dice. Peel and finely chop the garlic and the onion. Wash the thyme, shake dry and chop.
2.
Heat 4 tablespoons of oil in a saucepan and fry the diced eggplant over a medium heat for about 2 minutes, stirring continually. Add the zucchini, bell peppers, onion, garlic, thyme and the remaining oil and fry briefly.
3.
Now add the tomatoes and season the vegetables to taste with salt and pepper. Cover and simmer over a low heat for about 15 minutes, stirring occasionally. Season with salt and pepper and mix in the basil.