Ratatouille

A vegetable stew of eggplant, zucchini, pepper and tomato simmered with herbs.

Number of servings

2

Nutrients

For entire dish

Calories

284 kcal

Protein

6.6 g

Carbohydrates

32.2 g

Fat

16.4 g

Fiber

11 g

Per serving

Calories

142 kcal

Protein

3.3 g

Carbohydrates

16.1 g

Fat

8.2 g

Fiber

5.5 g

Vitamins

For entire dish

Some micronutrient totals include only ingredients with a recorded value.

A

222.4 mcg

C

185.6 mg

E

2.2 mg

K

26.1 mcg

B9

45.5 mcg

Fe

0.2 mg

K⁺

391.5 mg

Ingredients

• Eggplant — 150 g
• Zucchini — 150 g
• Bell pepper — 100 g
• Tomato — 150 g
• Onion — 50 g
• Garlic — 6 g
• Olive oil — 15 g
• Thyme — 1 g
• Table salt — 3 g

Cooking instructions

1. Dice the eggplant.
2. Dice the zucchini.
3. Dice the bell pepper.
4. Dice the tomato.
5. Dice the onion.
6. Mince the garlic.
7. Heat the olive oil in a pot over medium heat.
8. Sauté the onion for 4 minutes.
9. Add the eggplant and bell pepper, then cook for 8 minutes.
10. Add the zucchini and garlic, then cook for 6 minutes.
11. Add the tomato, thyme and salt.
12. Simmer for 20 minutes until the vegetables are tender.
13. Serve warm as a main dish or side.