Photo: K8
Ratatouille
15 ingredients
openrecipes
Perfumed with the region’s olive oil, wild thyme and garlic, ratatouille is the summer vegetable stew of Provence, cooked up when potagers and market gardens are full of peppers, eggplant and zucchini. Although popular as a first course, ratatouille is sometimes served as a side dish or a main course, and is also used as a topping for egg dishes.
Estimated Nutrition (whole recipe, rough)
288
Calories
5g
Protein
15g
Fat
38g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Yellow Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 generous Tbs. extra-virgin olive oil
- 2 small yellow or white onions, chopped
- 2 eggplant, cut into 1-inch cubes
- 4 garlic cloves, minced
- 2 zucchini, cut into 1-inch cubes
- 2 large green, red or yellow bell peppers,
- seeded and cut into 1-inch pieces
- 8 to 10 ripe tomatoes, peeled, seeded
- and coarsely chopped
- 3 fresh thyme sprigs
- 1 fresh rosemary sprig
- 1 dried bay leaf
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 1/4 cup minced fresh basil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes