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Nährwerte Beschriftung
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servings
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Ratatouille
Vorbereitungszeit
15
Minuten
Minuten
Zubereitungszeit
20
Minuten
Minuten
Gesamtzeit
35
Minuten
Minuten
Portionen
5
Kalorien
141
kcal
Autor
Marsha
Zutaten
1
tbsp. olive oil
1
onion
diced
2
garlic cloves
pressed
1
tbsp. tomatoe paste
1
eggplant
diced
2
pepper bells
I used red ones, diced
2
zucchini
diced
2
cans of tomatoes
sieved or peeled - if you use peeled, I suggest to blend them
1
tsp. rosemary
minced
1
tsp. sugar
Anleitungen
first season the cut eggplant with around half a tbsp. salt and set aside for 10 min. Then squeeze out the fluid and put within reach.
Sautée the onion and garlic in the oil until glazed and then add the eggplant.
Leave it for about 3 minutes and then add the tomatoe paste, the sugar and the rosemary and let it brown for 2 minutes.
Deglaze with the canned tomatoes, add the remaining vegetables and let it simmer in low heat until the vegetables are cooked to your liking
season with salt and pepper to taste
Nährwerte
Serving:
1
g
|
Kalorien:
141
kcal
|
Kohlenhydrate:
25
g
|
Protein:
5
g
|
Fett:
4
g
|
mehrfach ungesättigte Fette:
2
g
|
Ballaststoffe:
7
g
|
Zucker:
17
g