Healthy Ratatouille Recipe
Ingredients
- 1 large onion, finely chopped
- 1 tbs olive oil
- 1 medium zucchini, diced
- 1 eggplant, diced
- 1 medium green capsicum, seeded and diced
- 1 medium red capsicum, seeded and diced
- 2 tomatoes, chopped
- 2 cloves garlic, crushed
- 425 g can no-added-salt crushed tomatoes with herbs
- 2 tbs parsley, chopped
Method
- In a large saucepan saute onion in oil until soft.
- Add zucchini, eggplant, capsicum, tomato and garlic. Cover and cook gently for 10 minutes.
- Add crushed tomatoes and cook for 15-20 minutes or until vegetables are tender.
- Top with parsley and serve.
Hint
4-6 baby eggplants may be used if larger eggplant is unavailable.
Recipe from Healthy Food Fast © State of Western Australia, 2012. Reproduced with permission.
Serving Suggestion: Ratatouille can be eaten hot or cold with meats, eggs or just spread onto fresh bread. Serve ratatouille as a filling for omelettes and jacket potatoes or as a dip.
Healthy tip!
Choose plain water or soda water in place of a sugary drink.
Nutrition Information
| per serving | per 100g | |
|---|---|---|
| Energy | 389 kJ | 149 kJ |
| 93 Cal | 36 Cal | |
| Protein | 3.4 g | 1.3 g |
| Fat, total | 3.6 g | 1.4 g |
| — saturated | 0.6 g | 0.2 g |
| Carbohydrate | 9 g | 3.5 g |
| — sugars | 8 g | 3.1 g |
| Sodium | 157 mg | 60 mg |
| Fibre | 5.5 g | 2.1 g |
Member comments & rating
Log in or sign up to join the discussion.
Comments (0)
Be the first to comment.
