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Baked Ratatouille

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.9008
Energy (kCal)798.698
Carbohydrates (g)34.6378
Total fats (g)65.6603
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees. | 2. Heat oil in a heavy, large Dutch oven over medium heat. Add garlic; stir 1 minute. | 3. Add eggplant, green bell peppers, tomatoes, onion, zucchini and basil. Saute for 5 minutes. | 4. Cover and simmer until all vegetables are tender, stirring occasionally, about 25 minutes. | 5. Uncover pot and simmer until juice thickens, stirring occasionally, about 10 minutes. | 6. Mix in vinegar; season to taste with salt and pepper. | 7. Spread in 9-inch pie dish. | 8. Sprinkle with cheese, if desired. | 9. Bake until heated through, about 20 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    garlic clove 5 chopped - - - -
    eggplant 1 diced unpeeled - - - -
    green bell pepper 2 diced - - - -
    tomato 2 chopped 65.52 14.1596 3.2032 0.728
    onion 1 cut 64.0 14.944 1.76 0.16
    zucchini 1 cut 3.36 0.4976 0.4336 0.064
    basil 1/2 cup chopped 2.76 0.318 0.37799999999999995 0.0768
    red wine vinegar 2 tablespoons 5.662000000000001 0.0805 0.0119 0.0
    feta cheese 4 ounces diced 299.376 4.6381 16.1141 24.1315

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



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