Directions:
- Heat oil in heavy large Dutch oven over medium heat. Add garlic; stir 1 minute. Add eggplant, green bell peppers, tomatoes, onion, zucchini and basil. Sauté 5 minutes. Cover and simmer until all vegetables are tender, stirring occasionally, about 25 minutes. Uncover pot and simmer until juice thickens, stirring occasionally, about 10 minutes. Mix in vinegar; season to taste with salt and pepper.(Can be prepared 2 days ahead. Cover and refrigerate.)
- Preheat oven to 350°F. Spread ratatouille in 9-inch-diameter pie dish. Sprinkle with cheese, if desired. Bake until heated through, about 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 357.38 Kcal (1496 kJ) | ||
| Calories from fat | 207.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.01g | 35% | |
|---|---|---|---|
| Cholesterol | 39.69mg | 13% | |
| Sodium | 146.5mg | 6% | |
| Potassium | 858.47mg | 18% | |
| Total Carbs | 23.83g | 8% | |
| Sugars | 14.98g | 60% | |
| Dietary Fiber | 7.91g | 32% | |
| Protein | 15.39g | 31% | |
| Vitamin C | 104.7mg | 174% | |
| Vitamin A | 2mg | 66% | |
| Iron | 35.1mg | 195% | |
| Calcium | 401.2mg | 40% | |
| Amount Per 100 g | |||
| Calories | 75.01 Kcal (314 kJ) | ||
| Calories from fat | 43.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.83g | 35% | |
|---|---|---|---|
| Cholesterol | 8.33mg | 13% | |
| Sodium | 30.75mg | 6% | |
| Potassium | 180.19mg | 18% | |
| Total Carbs | 5g | 8% | |
| Sugars | 3.14g | 60% | |
| Dietary Fiber | 1.66g | 32% | |
| Protein | 3.23g | 31% | |
| Vitamin C | 22mg | 174% | |
| Vitamin A | 0.4mg | 66% | |
| Iron | 7.4mg | 195% | |
| Calcium | 84.2mg | 40% | |
* 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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