Directions:
- Pre-heat oven to 375°F.
- In a large frying pan, heat olive oil and saute the boudin until it is golden brown.
- Remove and set aside.
- Add onions, celery, peppers and garlic to the pan.
- Saute until vegetables wilt, 3 to 5 minutes.
- Add eggplant, zucchini, squash, tomatoes, olives, and boudin.
- Blend well, and saute 30 minutes, stirring occasionally.
- Once eggplant is wilted, add tomato sauce, thyme, basil, and oregano, stirring well.
- Season to taste with hot sauce, salt and pepper.
- Continue to cook another 10 minutes.
- Remove from heat and transfer the ratatouille into an oven-proof baking dish.
- Bake, uncovered, for 30 minutes.
- Serve as side dish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 639.52 Kcal (2678 kJ) | ||
| Calories from fat | 214.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.82g | 37% | |
|---|---|---|---|
| Cholesterol | 51.25mg | 17% | |
| Sodium | 1221.89mg | 51% | |
| Potassium | 1117.06mg | 24% | |
| Total Carbs | 72.4g | 24% | |
| Sugars | 21.22g | 85% | |
| Dietary Fiber | 14.86g | 59% | |
| Protein | 35.08g | 70% | |
| Vitamin C | 29.6mg | 49% | |
| Vitamin A | 0.5mg | 18% | |
| Iron | 11.1mg | 62% | |
| Calcium | 137.8mg | 14% | |
| Amount Per 100 g | |||
| Calories | 250.7 Kcal (1050 kJ) | ||
| Calories from fat | 84.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.34g | 37% | |
|---|---|---|---|
| Cholesterol | 20.09mg | 17% | |
| Sodium | 479mg | 51% | |
| Potassium | 437.9mg | 24% | |
| Total Carbs | 28.38g | 24% | |
| Sugars | 8.32g | 85% | |
| Dietary Fiber | 5.83g | 59% | |
| Protein | 13.75g | 70% | |
| Vitamin C | 11.6mg | 49% | |
| Vitamin A | 0.2mg | 18% | |
| Iron | 4.3mg | 62% | |
| Calcium | 54mg | 14% | |
* 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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