Ratatouille

Name: Ratatouille
Total time: 1 h
Yield: 4 portions
Ingredients: 1 whole aubergine; 2 medium courgette; 1 medium red bell pepper; 1 medium green bell pepper; 1 medium onions; 3 cloves garlic; 400 g canned tomatoes; 3 Tbsp olive oil; 1 Tsp thyme; 1 Tsp salt

Summer vegetables stewed in tomato with garlic and herbs.

1 hto make
4portions
Easyto cook
Vegandiet

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A very low footprint

0.24 kg CO₂e a portion, or 0.74 kg for every kilo of the dish: its climate, nitrogen, land and water impacts together, from farm to plate.

How we rate the footprint

A very high nutrition rating

167 kcal and 3.3 g of protein a portion. The rating weighs what's in it, inspired by Nutri-Score.

How we rate nutrition

Ingredients

For 4 portions

1 whole aubergine
2 medium courgette
1 medium red bell pepper
1 medium green bell pepper
1 medium onions
3 cloves garlic
400 g canned tomatoes
3 Tbsp olive oil
1 Tsp thyme
1 Tsp salt

Method

Soften the chopped onion and garlic in the oil.
Add the diced aubergine, courgettes and peppers and cook for 10 minutes.
Add the tomatoes, thyme and salt, cover and simmer for 30 minutes.

Nutrition

	A portion (328 g)	100 g
Energy	167 kcal	51 kcal
Protein	3.3 g	1 g
Carbohydrate	16.7 g	5.1 g
of which sugars	9.8 g	3 g
Fat	10.8 g	3.3 g
of which saturates	1.6 g	0.5 g
Fibre	6.2 g	1.9 g
Salt	1.5 g	0.5 g

Footprint

	A portion	1 kg
Climate (CO₂ eq)	0.24 kg	0.74 kg
Nutrient pollution (N eq)	1.31 g	4 g
Land use for a year	0.1 m²	0.31 m²
Water use	915 l	2,787 l

Footprint from AGRIBALYSE 3.1.1 (ADEME), with our own minor changes. How we work it out.

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