Ratatouille Recipe

Summary

Cooking Time1 Hr 30 MinDifficulty LevelEasy
Health IndexHealthyCuisine
CourseMethod
VegetarianMain Ingredient

Ingredients

 Zucchini2 Large
 Eggplants2 Large
 Tomatoes5 Large
 Green pepper1 Large
 Pepper red1 Small
 Onion1 Large
 Garlic2 Clove (10 gm)
 Olive oil4 Tablespoon
 Salt To Taste
 Black pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1195 Calories from Fat 576

% Daily Value*

Total Fat 65 g100.6%

Saturated Fat 9.3 g46.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 517.7 mg21.6%

Total Carbohydrates 151 g50.4%

Dietary Fiber 58 g231.8%

Sugars 75.3 g

Protein 29 g58.2%

Vitamin A 265.2% Vitamin C 893.8%

Calcium 35.5% Iron 48.1%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Wash, trim and cut the zucchini and eggplants in to ΒΌ inch thick pieces.
2. Place in a colander and cover with a plate. Let it rest for about 1 hour to press out extra moisture if any.
3. Wash, peel and seed the tomatoes and chop them thickly.
4. Wash and seed the peppers while removing the inner ribs. Dice the flesh pepper properly.
5. Wash, peel and coarsely chop the onion and garlic.

MAKING
6. Take a deep flameproof casserole and heat some olive oil. saute the onion and garlic for 5 minutes over low heat until transparent.
7. Add some peppers and cook again for 10 minutes.
8. After that, add the other ingredients and season with freshly ground pepper and salt.
9. Cover the pan and cook for 1 hour over low heat. The vegetables must be soft and the mixture should be blended properly.
10. Cook for some more time if the mixture is still too liquid.

SERVING
11. Serve it hot roast leg of lamb or broiled lamb chops. Else serve cold with olive oil and lemon juice like an appetizer.
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