Making Thyme for Health · by Sarah Rotavera
Ratatouille Pasta Sauce
NUTRITION · PER SERVING25M COOK
CAL 8%·PRO 10%
CARBS 23G55% OF CAL
7G FIBER2G OTHER14G TOTAL SUGAR
FAT 7G40% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetable-based sauce made from eggplant, zucchini, bell peppers, and tomatoes with herbs de Provence. A classic French ratatouille that pairs with pasta.
condimentmediterranean🍲 stockpot⚙️ food processor🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons olive oil
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
- 1 medium eggplant (diced)
- 1 pint cherry tomatoes
- 2 bell peppers (cored and diced)
- 1 zucchini (diced)
- 1 tablespoon herbs de Provence
- 1/2 teaspoon salt & pepper (or to taste)
At a glance
PER SERVING · TIME 25M
CAL 8%·PRO 10%
CARBS 23G55% OF CAL
7G FIBER2G OTHER14G TOTAL SUGAR
FAT 7G40% 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
- 10m
- Cook
- 15m
- Sodium
- 209mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 669mg
- Calcium
- 88mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 209MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.