An Italian in my Kitchen · by Rosemary Molloy★ 4.7 (7)
Ratatouille
NUTRITION · PER SERVING65M COOK
CAL 6%·PRO 6%
CARBS 15G47% OF CAL
5G FIBER0G ADDED9G INTRINSIC2G OTHER9G TOTAL SUGAR
FAT 7G52% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A French vegetable stew of eggplant, zucchini, peppers, tomatoes, and onions simmered together with olive oil and herbs. Naturally vegan and vegetarian, it can be served as a main or side dish.
mainfrench🫕 dutch oven🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 large eggplant (or 2 medium) ((chopped medium large))
- ½-¾ teaspoon salt (or to taste) divided
- 3 tablespoons olive oil
- 2 cloves garlic ((finely chopped))
- 2 onions ((chopped medium large))
- 1-2 medium bell peppers ((sliced thin))
- 2 large ripe firm tomatoes ((chopped and seeded))
- 2 medium zucchini ((chopped medium large))
- 1 teaspoon oregano
- ½ teaspoon basil
- 4-5 leaves fresh basil
- ¼ teaspoon thyme
- 2 teaspoons Italian parsley finely chopped
- 1-2 dashes hot pepper flakes (optional)
At a glance
PER SERVING · TIME 65M
CAL 6%·PRO 6%
CARBS 15G47% OF CAL
5G FIBER0G ADDED9G INTRINSIC2G OTHER9G TOTAL SUGAR
FAT 7G52% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 45m
- Sodium
- 254mg
- Total sugar
- 9g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 624mg
- Calcium
- 46mg
- Iron
- 0.74mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 254MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.