Ratatouille (2 servings)
2 servings
Serves
2
By
matthieu
Instructions
1
Preheat the oven to 180°C (356°F).
2
Slice the eggplant, tomato, and zucchini into rings. Slice the eggplant thinner than the others.
3
Salt the eggplant and let it sit for 20 minutes to remove bitterness. Then rinse.
4
Salt the zucchini and tomato.
5
In a baking dish, layer the vegetables in alternating order: eggplant, zucchini, tomato.
6
In a bowl, mix olive oil, garlic, paprika, and Herbes de Provence. Pour this mixture over the vegetables.
7
Bake in the oven for 45 minutes.
8
Sprinkle with fresh herbs before serving.
Nutrition Information
Calories
178
kcal per serving
Protein
6.0
grams
Carbs
13.9
grams
Fats
10.0
grams
Detailed Breakdown
| Saturated Fat | 0.0g |
| Unsaturated Fat | 0.0g |
| Fiber | 8.9g |
| Sugar | 0.0g |
| Sodium | 3.5mg |
| Cholesterol | 0.0mg |
Nutrition Information
(178 cal)
Calories
178
kcal per serving
Protein
6.0
grams
Carbs
13.9
grams
Fats
10.0
grams
Detailed Breakdown
| Saturated Fat | 0.0g |
| Unsaturated Fat | 0.0g |
| Fiber | 8.9g |
| Sugar | 0.0g |
| Sodium | 3.5mg |
| Cholesterol | 0.0mg |
Recipe Information
Created by
matthieu
Created on
July 2, 2025