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French Provencale Ratatouille

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.4468
Energy (kCal)250.1335
Carbohydrates (g)28.7282
Total fats (g)14.2787
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat olive oil in frying pan. | 2. Saute onion for 2 minutes. | 3. Add garlic and cook 1 minute. | 4. Add eggplant and capsicum and cook 5 minutes. | 5. Add zucchini, tomatoes, vinegar and stock. | 6. Season, reduce heat to slow simmer and cover. | 7. Cook 15-20 minutes. | 8. Just before serving stir through mustard (as much as you like) and chopped parsley and additional seasoning if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    onion 1 chopped 64.0 14.944 1.76 0.16
    garlic clove 1 chopped - - - -
    eggplant 2 salted rinsed cut - - - -
    red capsicum 1 seeded cut - - - -
    zucchini 2 halved cut 4.62 0.6842 0.5962 0.08800000000000001
    tomato 2 deseeded cut 56.58 12.546 2.952 0.49200000000000005
    red wine vinegar 1 tablespoon 2.8310000000000004 0.0402 0.006 0.0
    vegetable stock 1/4 cup 2.7625 0.5138 0.1326 0.0387
    french mustard 1 -2 tablespoon - - - -
    flat leaf parsley 1 tablespoon chopped - - - -
    salt pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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