Easy Ratatouille

1. In a large pot heat oil. Add garlic, onion, bell pepper, eggplant, zucchini and mushrooms. Saute, uncovered, until vegetables are softened. About 10minutes.

2. Add oregano, basil, salt and pepper. Simmer for 1 minute.

3. Add wine and bring to boil.

4. Add tomatoes and tomato sauce and bring to a simmer. Simmer uncovered over low heat for 30-40minutes.

5. Serve topped with parmsean cheese.

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Nutrient	Quantity
Total fats	69.431 g
Protein	9.5702 g
Carbohydrates	46.5062 g
Energy	808.8632 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6678 g
Water	793.6944 g
Aspartic acid	1.1873 g
Calcium, Ca	183.2085 mg
Lutein + zeaxanthin	4240.2583 g
Fiber, total dietary	11.4421 g
Fatty acids, total saturated 22:0	0.093 g
Carotene, beta	1520.2243 g
Niacin	3.7955 mg
Vitamin A, RAE	146.322 g
Arginine	0.4236 g
Riboflavin	0.4191 mg
Tocopherol, beta	0.0742 mg
Fatty acids, total polyunsaturated 15:0	0.002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1258 g
Fatty acids, total saturated 20:1	0.2099 g
Glutamic acid	2.401 g
Sodium, Na	622.3453 mg
Fatty acids, total saturated 16:1 undifferentiated	0.8546 g
Total lipid (fat)	69.431 g
Manganese, Mn	0.9733 mg
Fructose	4.7803 g
Proline	0.2356 g
Fatty acids, total saturated 16:0	7.88 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0588 g
Sucrose	1.6911 g
Choline, total	59.9662 mg
Sugars, total	26.1275 g
Serine	0.2891 g
Fatty acids, total saturated 10:0	0.0314 g
Fatty acids, total saturated 18:0	1.3709 g
Vitamin B-6	0.9817 mg
Selenium, Se	3.0966 g
Ash	5.4096 g
Fatty acids, total saturated 18:1 undifferentiated	48.2729 g
Pantothenic acid	2.5244 mg
Phenylalanine	0.2721 g
Copper, Cu	0.5 mg
Betaine	0.329 mg
Thiamin	0.3938 mg
Methionine	0.0886 g
Iron, Fe	5.5199 mg
Carbohydrate, by difference	46.5062 g
Phosphorus, P	238.9447 mg
Folate, total	187.8707 g
Tocopherol, gamma	0.8058 mg
Alanine	0.3274 g
Valine	0.2996 g
Fatty acids, total saturated 18:2 undifferentiated	7.1594 g
Glycine	0.2806 g
Carotene, alpha	281 g
Glucose (dextrose)	5.2684 g
Fatty acids, total saturated 14:0	0.0126 g
Zinc, Zn	1.3104 mg
Isoleucine	0.2503 g
Tocopherol, delta	0.0092 mg
Fatty acids, total saturated 12:0	0.0084 g
Fatty acids, total polyunsaturated	7.83 g
Fatty acids, total saturated 14:1	0.0039 g
Fatty acids, total polyunsaturated 17:1	0.0844 g
Leucine	0.3999 g
Tocotrienol, alpha	0.064 mg
Vitamin A, IU	2945.1458 IU
Folate, DFE	187.8707 g
Tryptophan	0.0906 g
Vitamin C, total ascorbic acid	178.884 mg
Phytosterols	175.205 mg
Fatty acids, total polyunsaturated 16:1 c	0.0039 g
Galactose	0.0039 g
Fatty acids, total polyunsaturated 18:1 c	0.0208 g
Fatty acids, total saturated 20:0	0.2814 g
Tyrosine	0.1852 g
Vitamin K (phylloquinone)	95.9441 g
Fatty acids, total saturated	9.7078 g
Histidine	0.1596 g
Fatty acids, total monounsaturated	49.4307 g
Threonine	0.2386 g
Folate, food	187.8707 g
Fatty acids, total polyunsaturated 17:0	0.0187 g
Fatty acids, total polyunsaturated 24:0	0.0059 g
Cryptoxanthin, beta	0.4763 g
Vitamin E (alpha-tocopherol)	11.5111 mg
Magnesium, Mg	96.1053 mg
Lysine	0.4026 g
Potassium, K	1652.5108 mg
Cystine	0.1083 g
Fluoride, F	1.76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Red wine	0.33 cup	0	0	0
Olive oil	5 tablespoons	596.7	0	67.5
Onion	1	64	14.944	0.16
Tomato	2 cups	82.8	18.36	0.72
Mushroom	6	0	0	0
Zucchini	1	33.32	6.0956	0.6272
Oregano	1 teaspoon	2.65	0.6892	0.0428
Tomato Sauce	0.5 cup	0	0	0
eggplant	1	0	0	0
Garlic Clove	3	0	0	0
Basil	1 teaspoon	0.2032	0.0234	0.0057
green bell pepper	1	29.19	6.394	0.3753
salt pepper	0	0	0	0