Eggplant, zucchini, peppers, tomatoes, and basil cook into a Provençal vegetable stew.
25 min prep 40 min cook 5 min rest
Keeps the screen on · step-by-step guide · built-in timer
Cut the eggplants, zucchini, and peppers into 2 cm pieces.
Fry the eggplant in olive oil for 6 minutes, then set it aside.
Saute the zucchini and peppers separately for 5 minutes each.
Soften the onion and garlic in a pot for 5 minutes.
Add the tomatoes, salt, and vegetables, then cook for 12 minutes.
Stir in the basil at the last moment and rest for 5 minutes.
💡 Tip: Frying the vegetables separately helps them keep their shape in the ratatouille.
🍽️ Serving suggestion: Serve warm or hot with basil and toasted bread.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~250
kcal calories
6
g protein
28
g carbs
14
g fat
19.4g
Sugar
11.9g
Fiber
609.4mg
Sodium
2.6g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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