Ratatouille Crepes

1. Using a large skillet saute the zucchini, eggplant& onion in the oil (butter) Add garlic, tomatoes, green pepper,Salt pepper, basil& thyme.

2. Cook covered for 10-15 minutes.

3. Warm the crepes.

4. Divide the mixture between the crepes, fold& serve immediately.

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Nutrient	Quantity
Total fats	2.1735 g
Protein	12.3492 g
Carbohydrates	57.8855 g
Energy	261.8939 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1578 g
Water	974.1294 g
Aspartic acid	1.6777 g
Calcium, Ca	167.833 mg
Lutein + zeaxanthin	4695.5376 g
Fiber, total dietary	13.453 g
Fatty acids, total saturated 22:0	0.0059 g
Carotene, beta	2428.9094 g
Niacin	4.5377 mg
Vitamin A, RAE	220.3478 g
Arginine	0.5032 g
Riboflavin	0.4937 mg
Fatty acids, total polyunsaturated 15:0	0.002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1205 g
Glutamic acid	3.3973 g
Sodium, Na	97.8767 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0097 g
Total lipid (fat)	2.1735 g
Manganese, Mn	1.4543 mg
Fructose	6.4389 g
Proline	0.2659 g
Fatty acids, total saturated 16:0	0.3399 g
Fatty acids, total saturated 8:0	0.0007 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0588 g
Sucrose	1.846 g
Choline, total	84.474 mg
Sugars, total	36.9136 g
Serine	0.3968 g
Fatty acids, total saturated 10:0	0.0317 g
Fatty acids, total saturated 18:0	0.0699 g
Vitamin B-6	1.3593 mg
Selenium, Se	4.2318 g
Ash	5.1617 g
Fatty acids, total saturated 18:1 undifferentiated	0.2077 g
Pantothenic acid	3.4879 mg
Phenylalanine	0.4426 g
Copper, Cu	0.7779 mg
Betaine	0.3611 mg
Thiamin	0.5833 mg
Methionine	0.1082 g
Iron, Fe	4.5201 mg
Carbohydrate, by difference	57.8855 g
Phosphorus, P	312.2286 mg
Folate, total	141.4336 g
Tocopherol, gamma	0.0381 mg
Lycopene	0.115 g
Alanine	0.4059 g
Valine	0.3818 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	0.5992 g
Glycine	0.3516 g
Carotene, alpha	452.3485 g
Glucose (dextrose)	6.979 g
Fatty acids, total saturated 14:0	0.0087 g
Zinc, Zn	1.5525 mg
Isoleucine	0.3168 g
Fatty acids, total saturated 12:0	0.0065 g
Fatty acids, total polyunsaturated	0.7578 g
Fatty acids, total saturated 14:1	0.004 g
Leucine	0.4955 g
Tocotrienol, alpha	0.0689 mg
Vitamin A, IU	4436.4037 IU
Folate, DFE	141.4336 g
Tryptophan	0.1131 g
Vitamin C, total ascorbic acid	295.2488 mg
Phytosterols	37.939 mg
Fatty acids, total polyunsaturated 16:1 c	0.0039 g
Galactose	0.0015 g
Fatty acids, total polyunsaturated 18:1 c	0.0174 g
Fatty acids, total saturated 20:0	0.002 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.2242 g
Vitamin K (phylloquinone)	76.566 g
Fatty acids, total saturated	0.4836 g
Histidine	0.1933 g
Fatty acids, total monounsaturated	0.2215 g
Threonine	0.3172 g
Folate, food	141.4336 g
Fatty acids, total polyunsaturated 17:0	0.0039 g
Fatty acids, total polyunsaturated 24:0	0.0059 g
Cryptoxanthin, beta	10.6754 g
Vitamin E (alpha-tocopherol)	2.8821 mg
Magnesium, Mg	123.0975 mg
Lysine	0.5076 g
Potassium, K	2140.5307 mg
Cystine	0.139 g
Fluoride, F	4.9366 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Onion	1	64	14.944	0.16
Tomato	2	124.1379	27.5262	1.0795
Zucchini	1	33.32	6.0956	0.6272
Parsley	0	0	0	0
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
eggplant	1	0	0	0
Garlic Clove	2	8.94	1.9836	0.03
Basil	0.25 teaspoon	0.0508	0.0059	0.0014
green pepper	1	29.8	6.9136	0.2533
thyme	0.25 teaspoon	0.202	0.0489	0.0034
lite olive oil	0.25 cup	0	0	0
purpose dinner crepe batter	20 crepes	0	0	0