Directions:
- Preheat the oven to 180-200C about Gas 5 or 6
- Heat the olive oil in a large non-stick frying pan and cook the garlic, onion and mushroom slices until softened and golden. Reserve
- Cook the aubergine slices in the same non-stick pan until they take on a little colour.
- In an oven-proof dish, arrange the aubergine slices, cooked onion/mushroom, and courgette slices in layers with some of the chopped tomatoes in between and on top. Sprinkle with herbs and season as you go.
- Cover with foil and bake for 40 minutes until the vegetables are softened.
- Remove the foil, sprinkle on the cheese and breadcrumbs and bake uncovered for a further 10 - 15 minutes
- Add the cous-cous to some boiling water and allow to stand for 5 minutes. Then simmer for a further 3 minutes. Drain and stir in the parsley, tomato, spring onion and lemon juice. Season and serve with the baked ratatouille
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 354.84 Kcal (1486 kJ) | ||
| Calories from fat | 57.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.39g | 10% | |
|---|---|---|---|
| Cholesterol | 2.94mg | 1% | |
| Sodium | 186.37mg | 8% | |
| Potassium | 1507.92mg | 32% | |
| Total Carbs | 61.31g | 20% | |
| Sugars | 19.74g | 79% | |
| Dietary Fiber | 11.98g | 48% | |
| Protein | 15.55g | 31% | |
| Vitamin C | 95.3mg | 159% | |
| Iron | 3.2mg | 18% | |
| Calcium | 199.1mg | 20% | |
| Amount Per 100 g | |||
| Calories | 52.13 Kcal (218 kJ) | ||
| Calories from fat | 8.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.94g | 10% | |
|---|---|---|---|
| Cholesterol | 0.43mg | 1% | |
| Sodium | 27.38mg | 8% | |
| Potassium | 221.54mg | 32% | |
| Total Carbs | 9.01g | 20% | |
| Sugars | 2.9g | 79% | |
| Dietary Fiber | 1.76g | 48% | |
| Protein | 2.29g | 31% | |
| Vitamin C | 14mg | 159% | |
| Iron | 0.5mg | 18% | |
| Calcium | 29.2mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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