Rustic Ratatouille

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Rustic Ratatouille
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
293
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie293 kcal(14 %)
Protein6.72 g(7 %)
Fat15.36 g(13 %)
Carbohydrates35.13 g(23 %)
Sugar added0 g(0 %)
Roughage12.18 g(41 %)
Vitamin A134.39 mg(16,799 %)
Vitamin D0 μg(0 %)
Vitamin E1.72 mg(14 %)
Vitamin B₁0.28 mg(28 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.44 mg(37 %)
Vitamin B₆0.8 mg(57 %)
Folate130.1 μg(43 %)
Pantothenic acid1.32 mg(22 %)
Biotin6.22 μg(14 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C98.64 mg(104 %)
Potassium1,463.23 mg(37 %)
Calcium86.74 mg(9 %)
Magnesium91.23 mg(30 %)
Iron1.9 mg(13 %)
Iodine2.09 μg(1 %)
Zinc1.32 mg(17 %)
Saturated fatty acids2.18 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
¼ cup
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)
cup
1 sprig
fresh rosemary (needles removed)
2
Garlic cloves (peeled and sliced)
2 cups
To garnish
How healthy are the main ingredients?
olive oilEggplantzucchinionionrosemaryrosemary

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.