Slow-Cooked Ratatouille Recipe
Recipe By Taste Of Home
I get my son to eat eggplant by cooking low and slow on this classic French veggie dish. A side of rice and garlic cheese bread also help. Diane Goedde, Red Lodge, Montana.
3.6
12 Rating -
Rate
Vegdiet
25minstotal
25minsPrep
25m.total
25m.Prep
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Slow-Cooked Ratatouille Recipe
- 1/10 inch Medium eggplant, peeled and cut into 1 cubes
- 1/10 teaspoon Tablespoon plus 1 salt, divided
- 1/5 Medium onions, halved and thinly sliced
- 0.40 Medium tomatoes, chopped
- 0.30 inch Medium zucchini, cut into 3/4 slices
- 1/5 Celery ribs, chopped
- 0.30 tablespoon Olive oil
- 1/5 teaspoon Dried basil or 2 tablespoons minced fresh basil
- 0.40 Garlic cloves, minced
- 1/20 teaspoon Pepper
- 1/10 can Tomato paste
- 1/10 can Sliced ripe olives, drained
- 0.03 cup Coarsely chopped fresh basil
Nutrition
value
value
73
calories per serving
5 g Fat2 g Protein6 g Carbs3 g FiberOther
Current Totals
- Fat5g
- Protein2g
- Carbs6g
- Fiber3g
MacroNutrients
- Carbs6g
- Protein2g
- Fiber3g
Fats
- Fat5g
Vitamins & Minerals
- Calcium39mg
- Iron< 1mg
- Vitamin A661mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B931mcg
- Vitamin B120mcg
- Vitamin C24mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium25mg
- Manganese< 1mg
- Phosphorus38mg
- Selenium1mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste Of Home