Slow Cooked Ratatouille  by Julia Lette | Mealz

Slow Cooked Ratatouille


4 Servings

5 min Prep, 20 min Cook


Allergy Friendly


Views: 351


Cooking Stages

    • Add the olive oil and garlic to a large heavy based saucepan and sauté over a medium heat until the garlic becomes fragrant.

    • Turn the heat to low and add the onions and capsicum. Sauté until the onions start to brown.

    • Add the tomatoes, stir, and then cover the pot with the lid. Simmer until the tomatoes are soft and have released a lot of liquid.

    • Add the eggplants, salt and pepper and stir to combine. Cover with the lid and cook, stirring occasionally, for 20 minutes.

    • Remove the lid, add the zucchini and stir. Replace the lid and cook until vegetables are tender.

    • Stir through the basil and serve.

    Nutrition Facts

    Serving Size 473.5 g

    Amount Per Serving
    Calories 198 cals10%
    % Daily Value*
    Kilojoules 825.5 kJ10%
    Fat 9.7 g15%
    Sodium 31.7 mg1%
    Carbohydrate 21.8 g7%
    Protein 4.8 g10%
    *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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