Ratatouille With Curry

1. Heat olive oil in a large skillet over medium heat; cook and stir eggplant, zucchini, onion, celery, and red bell pepper until tender, 10 to 15 minutes. Add cider vinegar, tomato paste, garlic, curry powder, salt, and oregano; simmer until liquid is slightly reduced, 5 to 10 minutes.

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Nutrient	Quantity
Total fats	29.0723 g
Protein	11.2664 g
Carbohydrates	55.4677 g
Energy	510.32 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.401 g
Water	755.3776 g
Aspartic acid	1.4666 g
Calcium, Ca	189.08 mg
Lutein + zeaxanthin	5489.75 g
Fiber, total dietary	15.7365 g
Fatty acids, total saturated 22:0	0.0422 g
Fatty acids, total trans-polyenoic 13:0	0.0016 g
Carotene, beta	1185.165 g
Niacin	5.1633 mg
Vitamin A, RAE	98.795 g
Arginine	0.5742 g
Riboflavin	0.508 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total polyunsaturated 15:0	0.0025 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1595 g
Fatty acids, total saturated 20:1	0.0851 g
Glutamic acid	2.918 g
Sodium, Na	126.84 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3495 g
Total lipid (fat)	29.0723 g
Manganese, Mn	2.0087 mg
Fructose	13.2587 g
Proline	0.296 g
Fatty acids, total saturated 16:0	3.3758 g
Fatty acids, total saturated 8:0	0.0003 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0744 g
Sucrose	2.4318 g
Choline, total	82.827 mg
Sugars, total	29.8675 g
Serine	0.3671 g
Fatty acids, total saturated 10:0	0.0402 g
Fatty acids, total saturated 18:0	0.5842 g
Vitamin B-6	1.0997 mg
Selenium, Se	8.882 g
Ash	6.2635 g
Fatty acids, total saturated 18:1 undifferentiated	19.5504 g
Pantothenic acid	1.4988 mg
Phenylalanine	0.367 g
Copper, Cu	0.709 mg
Betaine	1.1825 mg
Thiamin	0.3362 mg
Methionine	0.1034 g
Iron, Fe	5.276 mg
Carbohydrate, by difference	55.4677 g
Phosphorus, P	294.52 mg
Folate, total	156.445 g
Tocopherol, gamma	0.7852 mg
Fatty acids, total saturated 4:0	0.0002 g
Fatty acids, total saturated 22:1 undifferentiated	0.0003 g
Lycopene	23011.2 g
Alanine	0.4207 g
Valine	0.3912 g
Fatty acids, total saturated 18:2 undifferentiated	3.0827 g
Glycine	0.3503 g
Carotene, alpha	23.3 g
Glucose (dextrose)	13.3506 g
Fatty acids, total saturated 14:0	0.0229 g
Zinc, Zn	2.192 mg
Isoleucine	0.3279 g
Maltose	0.224 g
Tocopherol, delta	0.0046 mg
Fatty acids, total saturated 12:0	0.0086 g
Fatty acids, total polyunsaturated	3.4844 g
Fatty acids, total saturated 14:1	0.005 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.4952 g
Tocotrienol, alpha	0.069 mg
Vitamin A, IU	1993.63 IU
Folate, DFE	156.445 g
Tryptophan	0.1024 g
Vitamin C, total ascorbic acid	82.695 mg
Phytosterols	99.195 mg
Fatty acids, total polyunsaturated 16:1 c	0.005 g
Galactose	0.2474 g
Fatty acids, total polyunsaturated 18:1 c	0.1958 g
Fatty acids, total saturated 20:0	0.1143 g
Fatty acids, total saturated 6:0	0.0008 g
Starch	0.176 g
Tyrosine	0.2226 g
Vitamin K (phylloquinone)	62.523 g
Fatty acids, total saturated	4.2122 g
Histidine	0.2076 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0003 g
Fatty acids, total monounsaturated	20.0241 g
Threonine	0.3101 g
Folate, food	156.445 g
Fatty acids, total polyunsaturated 17:0	0.0109 g
Fatty acids, total polyunsaturated 24:0	0.0074 g
Cryptoxanthin, beta	0.035 g
Vitamin E (alpha-tocopherol)	8.8782 mg
Magnesium, Mg	138.18 mg
Lysine	0.4758 g
Potassium, K	2364.265 mg
Cystine	0.0972 g
Fluoride, F	3.78 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Garlic	4 cloves	17.88	3.9672	0.06
Olive oil	2 tablespoons	238.68	0	27
Onion	1 cup	64	14.944	0.16
Zucchini	2 cups	42.16	7.7128	0.7936
Curry powder	1 teaspoon	6.5	1.1166	0.2802
Celery	0.5 cup	8.08	1.4999	0.0859
Red bell pepper	0.5 cup	0	0	0
Oregano	0.5 teaspoon	1.325	0.3446	0.0214
Tomato paste	5 tablespoons	65.6	15.128	0.376
eggplant	2 cups	41	9.6432	0.2952
cider vinegar	0.5 cup	25.095	1.1114	0