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Ratatouille Nicoise Recipe
|Salad oil||125 Milliliter (1/2 Cup)|
|Onions||2 Large, thinly sliced|
|Garlic||3 Clove (15 gm), minced|
|Eggplant||1 Small, peeled and diced|
|Tomatoes||4 , peeled and diced|
|Squash/Zucchini||1 Small, peeled and diced|
|Green peppers||2 , cleaned and diced|
|Basil||2 Milliliter (1/2 Teaspoon)|
|Thyme||1 Milliliter (1/4 Teaspoon)|
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
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.
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.