Ratatouille Nicoise Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient

Ingredients

 Salad oil125 Milliliter (1/2 Cup)
 Onions2 Large, thinly sliced
 Garlic3 Clove (15 gm), minced
 Eggplant1 Small, peeled and diced
 Tomatoes4 , peeled and diced
 Squash/Zucchini1 Small, peeled and diced
 Green peppers2 , cleaned and diced
 Basil2 Milliliter (1/2 Teaspoon)
 Thyme1 Milliliter (1/4 Teaspoon)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1643 Calories from Fat 1132

% Daily Value*

Total Fat 128 g197.4%

Saturated Fat 6.6 g32.9%

Trans Fat 2.2 g

Cholesterol 0 mg

Sodium 468.6 mg19.5%

Total Carbohydrates 124 g41.2%

Dietary Fiber 36.2 g144.8%

Sugars 59.3 g

Protein 21 g41.6%

Vitamin A 117.2% Vitamin C 662.6%

Calcium 31.9% Iron 31.6%

*Based on a 2000 Calorie diet

Directions

Heat the oil in a heavy saucepan (when possible use enamel cast iron).
Add the onions and garlic, brown quickly over high heat.
Add the eggplant and the tomatoes.
Mix all together, crushing the mixture with the back of a wooden spoon.
Add the squash or zucchini, and the green peppers.
Mix well.
Add the rest of the ingredients.
Cook for 2 to 3 minutes over high heat, stirring most of the time.
Cover and simmer 1 hour, over low heat, stirring once or twice.
It is ready when the sauce is thick and creamy.
The ratatouille is served hot or cold, as a hors d'oeuvre, a salad or a vegetable.
When serving cold, sprinkle with the juice of 1/2 to 1 lemon.
Taste for seasoning.
Quantcast