Rustic Ratatouille
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
185
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 185 cal. | (9 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 42 μg | (70 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 148 μg | (49 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 174 mg | (183 %) | ||
| Potassium | 1,057 mg | (26 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 101 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- ¼ cup olive oil
- 2 Eggplant (trimmed and sliced)
- 1 red Bell pepper (seeds removed and cut into thick strips)
- 1 yellow Bell pepper (seeds removed and cut into thick strips)
- 3 Zucchini (trimmed and sliced)
- 2 onions (peeled and quartered)
- ⅜ cup dry white wine
- 1 sprig fresh rosemary (needles removed)
- 2 garlic cloves (peeled and sliced)
- 2 cups canned Tomatoes
- To garnish
- rosemary
Preparation steps
1.
Heat half the oil in 2 large skillets. Add the aubergine to one and the onions to the other.
2.
Fry for a 5 minutes, to soften, then add the courgettes to the aubergines and the peppers to the onions and cook for 5 more minutes.
3.
Combine all the vegetables in 1 large skillet and splash in the wine. Cover and simmer covered for 10 minutes.
4.
Add the rosemary, garlic and tomatoes. Simmer for a further 10 minutes until the vegetables are tender. Season to taste with salt and ground black pepper.
5.
Garnish with fresh rosemary sprigs.
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