Oven Ratatouille

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0% would make this recipe again

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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Ingredients

1 aubergines / eggplants, large size 460 g
2 tomatoes 240 g
2 onions 400 g
2 zucchini 260 g
1 green peppers, or red 150 g
2 cloves garlic
4 tbsp extra virgin olive oil 60 mL
1 pinch salt [optional]
ground pepper to taste [optional]

Method

  1. Preheat the oven to 375°F (190°C).
  2. Peal the aubergine and cut into ½ inch (1¼ cm) thick slices.
  3. Soak the tomatoes in boiling water for 5 minutes, then peel and slice.
  4. Thinly slice the onions and zucchini, ideally with a mandolin.
  5. Cut the peppers into thin strips.
  6. Finely chop the garlic and add to oil. Take a 10 × 5 × 3 inch (25 × 19 × 7.5 cm) Pyrex baking dish and smear with a little oil.
  7. Place the vegetables in layers by brushing each layer with oil and sprinkling with a little salt and pepper. Cover and bake at medium temperature for about 1 hour.
  8. When cooled, strain into a bowl and store the liquid for adding to a soup or sauce. Store the ratatouille in the refrigerator.
  9. It can be served cold or hot on lettuce leaves as a starter or simply as a side dish. Jacqueline likes this preparation on her slices of toast in the morning.

Nutrition Facts Table

per 1 serving (120 g)

Amount

% Daily Value

Calories

70

Fat

4 g

6 %

Saturated 0.5 g
+ Trans 0 g

3 %

Cholesterol

0 mg

Sodium

10 mg

0 %

Carbohydrate

8 g

3 %

Fibre

2 g

8 %

Sugars

3 g

Net Carbs

6 g

Protein

1 g

Vitamin A

13 %

Vitamin C

28 %

Calcium

2 %

Iron

3 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Source of  :
Fibre, Folacin, Magnesium, Manganese, Potassium, Vitamin A, Vitamin B6, Vitamin C, Vitamin E, Vitamin K
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DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Halal | Kosher | Vegan | Vegetarian

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