Ratatouille from the south of France.
Cut all the veggies, mince half the garlic cloves and keep the rest whole.
In a big pot or wok, caramelize the onion with olive oil and peppers (red and green), over high heat.
In a separate pot cook the eggplant, zucchini and potatoes with olive oil for 15 minutes over medium heat.
When the onions are caramelized, add tomatoes, all the garlic (minced and whole), thyme and bay leaf, reduce heat to medium.
Add eggplant, zucchini and potatoes with the rest, add salt and pepper and cook for another 30 minutes over medium heat.
For increased flavor continue cooking over low heat for longer.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (618g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 199 | ||
Calories from Fat: 11 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 32.3mg | 1 % | |
Potassium 1634.1mg | 43 % | |
Total Carbohydrate 44.6g | 13 % | |
Dietary Fiber 12.1g | 49 % | |
Sugars, other 32.4g | ||
Protein 7.5g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 199
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