My mother used to cook ratatouille and add sunny-side-up eggs for easy family lunches. I use this recipe as a basic guide and customize it according to what's available or what I want to eat. If tomatoes are not in season, I use a can of tomatoes and add some balsamic vinegar and sugar.
Wash the vegetables and cut then in 1/2 inch cubes.
Seed the bell peppers the tomatoes and cut them in 1/2 inch pieces.
Finely slice garlic and black olives.
Chop the onions (coarsely) and warm the olive oil in a saute pan at medium heat. Add all the ingredients. After 5 minutes, reduce the heat and add salt, pepper and thyme. Cover and let the dish simmer for about 20 minutes, stirring occasionnally.
Serve hot, as an accompaniement to rice and meat or simply with eggs if prepared for a brunch. You can sprinkle piment d'espelette before serving to add a Basque country flavor.
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Serving Size: 1 Serving (377g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 175 | ||
Calories from Fat: 93 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.3g | 14 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 16.5mg | 1 % | |
Potassium 848.5mg | 22 % | |
Total Carbohydrate 20.7g | 6 % | |
Dietary Fiber 9.6g | 38 % | |
Sugars, other 11.1g | ||
Protein 4.1g | 6 % | |
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: 175
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