Roasted Ratatouille Recipe

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Ingredients

Count

Nutrition

63363

Calories

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Ingredients:

Serving

548 g (3) eggplants (medium), peeled or unpeeled, and cut into 1-inch cubes
3 zucchini (medium), cut into 1-inch cubes
3 onions (medium), peeled and cut into 1/2-inch cubes
3 cloves garlic, thinly sliced
1/4 cup fresh basil, thinly sliced
1 freshly ground black pepper
1/4 cup extra virgin olive oil
3 tomatoes, cut into 1-inch cubes

Directions:

Preheat the oven to 425 degrees.
In a large roasting pan, gently toss the eggplant, zucchini, onions, garlic, basil, a generous sprinkling of salt and pepper and half the oil. Roast on the middle shelf for 20 minutes. Remove the vegetables from the oven; reduce the oven temperature to 325 degrees. Add the tomatoes and the remaining half of the oil, stir the mixture well, and place back in the oven.
Now walk away. Let roast for an hour. Stir the mixture once or twice; the vegetables should be very tender. The eggplant should be almost silky. Remove from the oven and taste for seasoning, adding more salt, pepper, and basil if needed. Let cool slightly and serve warm, room temperature, or cold.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	63363.47 Kcal (265290 kJ)
Calories from fat	533.7 Kcal
		% Daily Value*
Total Fat	59.3g	91%
Sodium	5036.66mg	210%
Potassium	575459.65mg	12244%
Total Carbs	15079.86g	5027%
Sugars	10049.43g	40198%
Dietary Fiber	7533.99g	30136%
Protein	2513.85g	5028%
Vitamin C	5061mg	8435%
Iron	0.5mg	3%
Calcium	22661.7mg	2266%

Amount Per 100 g
Calories	25.21 Kcal (106 kJ)
Calories from fat	0.21 Kcal
		% Daily Value*
Total Fat	0.02g	91%
Sodium	2mg	210%
Potassium	228.93mg	12244%
Total Carbs	6g	5027%
Sugars	4g	40198%
Dietary Fiber	3g	30136%
Protein	1g	5028%
Vitamin C	2mg	8435%
Calcium	9mg	2266%

* 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.

Tastes

salty
savory
bitter
sweet

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