Zucchini/Eggplant Ratatouille Recipe

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Zucchini/Eggplant Ratatouille
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Ingredients:

  • 1 medium eggplant
  • 2 small zucchini
  • 1 1/4 onion

Directions:

  1. Slice very thinly the eggplant and the zucchini and the onion
  2. Interlap the slices in a medium pyrex
  3. Put into preheated oven (375) with a 1/4 cup of water, salt and pepper.
  4. If you like you can add a little curry.
  5. Bake 15 minutes with foil over it.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 174.12 Kcal (729 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 15.32mg 1%
Potassium 1350.55mg 29%
Total Carbs 40.52g 14%
Sugars 23.82g 95%
Dietary Fiber 16.71g 67%
Protein 6.62g 13%
Vitamin C 26.3mg 44%
Iron 0.2mg 1%
Calcium 77.5mg 8%
Amount Per 100 g
Calories 28.2 Kcal (118 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 2.48mg 1%
Potassium 218.71mg 29%
Total Carbs 6.56g 14%
Sugars 3.86g 95%
Dietary Fiber 2.71g 67%
Protein 1.07g 13%
Vitamin C 4.3mg 44%
Calcium 12.5mg 8%

* 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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Recipe Tags

Weightwatchers Points

  • 2.7
    Points
  • 4
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free,
  • good source of fiber

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