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A French vegetable dish with eggplant and zucchini

Cal: 100 Fat: 4g Carbs: 15g Protein: 4g Fiber: 6g
More Nutrition...

Original recipe serves 4

Ingredients (serves 4)

½ 2x 3x Reset

  • 1 medium zucchini ; halved lengthwise and sliced
  • 1 medium eggplant ; peeled, cubed
  • 2 cloves garlic ; chopped
  • 6 small tomatoes ; or Roma, chopped
  • 1 medium green bell pepper ; cut into bite sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon basil
  • In My Kitchen

  • Directions

    Cook pepper, garlic and zucchini in a large skillet in olive oil, stirring frequently, for about 5 minutes. Add the basil, eggplant and tomatoes. Cover, and simmer for 10-12 minutes or until eggplant is tender. Uncover and simmer until thickened slightly. Season with salt and pepper to taste.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    DV %


    Calories: 100.5
    Total Sugars: 6.8g
    Carb.: 15.4g
    Fiber: 5.9g
    Total Fats: 4g
    Cholesterol: 0mg
    Protein: 4.1g
    Sodium: 20mg

    *Data provided by USDA

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