Ratatouille Recipe


MethodMain Ingredient


 Olive oil4 Tablespoon
 Garlic2 Clove (10 gm), crushed
 Eggplant1 Pound, thinly sliced
 Tomatoes2 Pound, thinly sliced
 Zucchini1 Pound, thinly sliced
 Green peppers4 , seeded, thinly sliced
 White wine/Water1 Cup (16 tbs)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1208 Calories from Fat 569

% Daily Value*

Total Fat 65 g99.4%

Saturated Fat 9.2 g46.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 529.1 mg22%

Total Carbohydrates 114 g38.1%

Dietary Fiber 41.7 g167%

Sugars 59.2 g

Protein 24 g48.1%

Vitamin A 216.2% Vitamin C 1146.5%

Calcium 30% Iron 46.2%

*Based on a 2000 Calorie diet


Heat oil and garlic in a large heavy based frying pan or skillet and brown vegetables in turn, cooking quickly and placing them into a deep, flameproof casserole as they brown (add extra olive oil to pan if necessary).
When all the vegetables are browned, pour wine over and add salt and pepper to taste.
Simmer on barbecue for approximately 1 hour or until vegetables are tender.
Do not stir.