French Provencale Ratatouille

1. Heat olive oil in frying pan.

2. Saute onion for 2 minutes.

3. Add garlic and cook 1 minute.

4. Add eggplant and capsicum and cook 5 minutes.

5. Add zucchini, tomatoes, vinegar and stock.

6. Season, reduce heat to slow simmer and cover.

7. Cook 15-20 minutes.

8. Just before serving stir through mustard (as much as you like) and chopped parsley and additional seasoning if desired.

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Nutrient	Quantity
Total fats	14.2787 g
Protein	5.4468 g
Carbohydrates	28.7282 g
Energy	250.1335 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1398 g
Water	460.0052 g
Aspartic acid	0.627 g
Calcium, Ca	76.0865 mg
Lutein + zeaxanthin	6.9525 g
Fiber, total dietary	5.668 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	914.0875 g
Niacin	1.6315 mg
Vitamin A, RAE	90.85 g
Arginine	0.263 g
Riboflavin	0.1617 mg
Tocopherol, beta	0.0148 mg
Fatty acids, total polyunsaturated 15:0	0.0006 g
Fatty acids, total saturated 20:1	0.042 g
Glutamic acid	1.5641 g
Sodium, Na	204.042 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1726 g
Total lipid (fat)	14.2787 g
Manganese, Mn	0.5057 mg
Fructose	2.0806 g
Proline	0.0945 g
Fatty acids, total saturated 16:0	1.6499 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0022 g
Sucrose	1.794 g
Choline, total	31.1222 mg
Sugars, total	16.9279 g
Serine	0.1367 g
Fatty acids, total saturated 10:0	0.0017 g
Fatty acids, total saturated 18:0	0.2948 g
Vitamin B-6	0.4264 mg
Selenium, Se	1.85 g
Ash	2.4386 g
Fatty acids, total saturated 18:1 undifferentiated	9.7226 g
Pantothenic acid	1.5407 mg
Phenylalanine	0.1374 g
Copper, Cu	0.3116 mg
Betaine	0.1735 mg
Thiamin	0.2431 mg
Methionine	0.0364 g
Iron, Fe	1.9402 mg
Carbohydrate, by difference	28.7282 g
Phosphorus, P	138.5895 mg
Folate, total	56.94 g
Tocopherol, gamma	0.112 mg
Lycopene	3.8675 g
Alanine	0.1484 g
Valine	0.137 g
Fatty acids, total saturated 18:2 undifferentiated	1.5467 g
Glycine	0.1365 g
Carotene, alpha	227.24 g
Glucose (dextrose)	3.2238 g
Fatty acids, total saturated 14:0	0.0075 g
Zinc, Zn	0.6479 mg
Isoleucine	0.1153 g
Fatty acids, total saturated 12:0	0.0007 g
Fatty acids, total polyunsaturated	1.6865 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.1832 g
Tocotrienol, alpha	0.064 mg
Vitamin A, IU	1821.815 IU
Folate, DFE	56.94 g
Tryptophan	0.0498 g
Vitamin C, total ascorbic acid	77.2015 mg
Phytosterols	53.835 mg
Fatty acids, total polyunsaturated 18:1 c	0.0028 g
Fatty acids, total saturated 20:0	0.0559 g
Tyrosine	0.0902 g
Vitamin K (phylloquinone)	33.9998 g
Fatty acids, total saturated	2.034 g
Histidine	0.0797 g
Fatty acids, total monounsaturated	9.9539 g
Threonine	0.1219 g
Folate, food	56.94 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Vitamin E (alpha-tocopherol)	2.904 mg
Magnesium, Mg	49.0085 mg
Lysine	0.2038 g
Potassium, K	852.8635 mg
Cystine	0.0522 g
Fluoride, F	1.76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Red capsicum	1	0	0	0
Olive oil	1 tablespoon	119.34	0	13.5
Onion	1	64	14.944	0.16
Tomato	2	56.58	12.546	0.492
Zucchini	2	4.62	0.6842	0.088
Vegetable stock	0.25 cup	2.7625	0.5138	0.0387
eggplant	2	0	0	0
Garlic Clove	1	0	0	0
salt pepper	0	0	0	0
red wine vinegar	1 tablespoon	2.831	0.0402	0
flat leaf parsley	1 tablespoon	0	0	0
french mustard	1 tablespoon	0	0	0