Know what’s on your plate
Ratatouille
Calories & nutrition facts
homemade
Nutrition facts
Per 100 g% DV- Calories 82 kcal —
- Protein 1.2 g 2%
- Carbohydrate 3.8 g 1%
- Fat 7 g 9%
- Saturated fat 0.9 g 4%
- Sugars 3.3 g —
- Sodium 3 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 50 µg 6%
- Vitamin C 15 mg 17%
- Vitamin D 0 µg 0%
- Vitamin E 1.8 mg 12%
- Thiamin (B1) 0.05 mg 4%
- Riboflavin (B2) 0.01 mg 1%
- Niacin (B3) 0.3 mg 2%
- Pantothenic acid (B5) 0.12 mg 2%
- Vitamin B6 0.11 mg 6%
- Folate (B9) 16 µg 4%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 18 mg 1%
- Iron 0.49 mg 3%
- Magnesium 15 mg 4%
- Phosphorus 30 mg 2%
- Potassium 273 mg 6%
- Zinc 0.2 mg 2%
- Copper 0.03 mg 3%
- Manganese 0.13 mg 6%
- Selenium 1 µg 2%
Similar foods
Questions about Ratatouille
What vegetables go into ratatouille?
The classic combination is aubergine, courgette, peppers, tomatoes and onion, cooked with olive oil, garlic and herbs such as thyme. Recipes differ, but those vegetables give it its familiar sweet, savoury flavour.
How do you stop ratatouille becoming watery?
Salt diced aubergine and courgette lightly, leave for about 20 minutes, then pat dry. Cook the vegetables in batches so they brown rather than steam, and simmer the tomatoes uncovered until the sauce thickens.
Should you cook the vegetables separately for ratatouille?
For distinct, tender pieces, fry the aubergine, courgette and peppers separately until lightly coloured, then combine them with softened onion, garlic and tomatoes. Simmer gently for about 20–30 minutes; for a softer, more blended stew, cook everything together for longer.
Can you make ratatouille in the oven?
Yes. Arrange sliced aubergine, courgette, tomato and pepper in a baking dish, drizzle with olive oil and add garlic and herbs. Cover and bake at 180 °C for about 40 minutes, then uncover for 10–15 minutes to reduce excess liquid.
What do you serve with ratatouille?
Serve it warm or at room temperature with crusty bread, rice, couscous or roast potatoes. It also works as a side for grilled fish, eggs or roast chicken.
How long does ratatouille keep in the fridge?
Cool it promptly, transfer it to a covered container and refrigerate for up to three days. Reheat until steaming hot, stirring so it warms evenly; you can also freeze it in portions.
Is ratatouille served hot or cold?
Both are traditional ways to enjoy it: serve it hot as a vegetable stew, or let it cool to room temperature so the olive oil and herbs come through. It is particularly useful for preparing ahead, as the flavours meld while it rests.
What is the difference between ratatouille and vegetable stew?
Ratatouille is a Provençal vegetable dish, usually built around aubergine, courgette, peppers, tomatoes, onion, olive oil and herbs. “Vegetable stew” is a broader description and can include many other vegetables and seasonings.
Source: CoFID (UK) 15-659 · per 100 g · carbohydrate per EU label, fibre excluded
