Directions:
- Heat the oil and add the onion and garlic.
- Cook until soft and translucent.
- Add the green pepper, zucchini or cucumber, and eggplant.
- Cover and simmer over a gentle heat for 15 minutes.
- Add the tomatoes and the herbs and continue cooking uncovered for another 10 minutes.
- Drain the vegetables and put into another bowl.
- To the pan juices, add tomato puree and 1 teaspoon cornstarch dissolved in 1 tablespoon water.
- Cook until thick.
- Adjust the seasoning, adding salt and pepper.
- Place 2 tablespoons of the ratatouille in each crepe.
- Roll the crepes and place in a buttered oven-proof dish.
- Bake for 10 minutes in an oven preheated to 400°.
- Pour the sauce over the crepes.
- Garnish the dish with chopped parsley, tomato wedges and pitted black olives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 183.01 Kcal (766 kJ) | ||
| Calories from fat | 63.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.01g | 11% | |
|---|---|---|---|
| Sodium | 14.37mg | 1% | |
| Potassium | 1073.83mg | 23% | |
| Total Carbs | 28.68g | 10% | |
| Sugars | 17.66g | 71% | |
| Dietary Fiber | 12.29g | 49% | |
| Protein | 4.91g | 10% | |
| Vitamin C | 43.2mg | 72% | |
| Iron | 0.1mg | 0% | |
| Calcium | 51.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 37.76 Kcal (158 kJ) | ||
| Calories from fat | 13.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.45g | 11% | |
|---|---|---|---|
| Sodium | 2.97mg | 1% | |
| Potassium | 221.55mg | 23% | |
| Total Carbs | 5.92g | 10% | |
| Sugars | 3.64g | 71% | |
| Dietary Fiber | 2.54g | 49% | |
| Protein | 1.01g | 10% | |
| Vitamin C | 8.9mg | 72% | |
| Calcium | 10.6mg | 5% | |
* 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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