Ratatouille With Bacon Recipe


Health IndexHealthyCuisine
Interest Group


 Eggplant3⁄4 Pound, finely sliced (Aubergines)
 Salt To Taste
 Finely sliced onions1⁄2 Pound
 Smoked streaky bacon3 1⁄2 Ounce, derinded, cut into thin strips
 Red bell peppers1⁄2 Pound, coarsely chopped
 Zucchini1⁄2 Pound, sliced into rounds (Courgettes)
 Sliced tomatoes10 1⁄2 Ounce
 Garlic2 Clove (10 gm), crushed
 Bay leaf1
 Fresh thyme sprigs2 , crushed
 Pepper To Taste
 Olive oil3 Tablespoon
 Pitted black olives3 1⁄2 Ounce, or stoned

Nutrition Facts

Serving size: Complete recipe

Calories 1130 Calories from Fat 655

% Daily Value*

Total Fat 76 g117.6%

Saturated Fat 10.8 g54.1%

Trans Fat 0 g

Cholesterol 40.8 mg13.6%

Sodium 1730.8 mg72.1%

Total Carbohydrates 104 g34.7%

Dietary Fiber 31.1 g124.5%

Sugars 53.6 g

Protein 26 g51.7%

Vitamin A 214.8% Vitamin C 786.3%

Calcium 27.4% Iron 30.9%

*Based on a 2000 Calorie diet


Put the eggplant (aubergines) in a strainer, add salt and leave to drain.
Rinse the orange extremely carefully under plenty of cold running water and remove the zest (peel) with a small sharp knife or vegetable peeler, taking care not to bring any of the bitter white pith with it.
Cut the zest (peel) into matchstick (julienne) strips.
Put the onion, bacon and bell peppers in a large casserole.
Cover and microwave on HIGH for 5 minutes.
Add the eggplant (aubergines), zucchini (courgettes), tomatoes, garlic, orange zest (rind), bayleaf and crushed thyme.
Season with salt and pepper and stir carefully.
Pour the olive oil over.
Cover and microwave on HIGH for 10 minutes.
Stir in the olives, cover and microwave on HIGH for a further 2 minutes.
Leave to stand for 5 minutes.
Remove the bayleaf, pour the ratatouille into a warmed dish