Ingredients
- eggplant 150 g
- zucchflaxseedi 150 g
- pepper 90 g
- tomatoes 150 g
- onion 30 g
- olive oil 6 g
- feta / feta cheese slabă 35 g
- salt
- pepper
- ierburi (oregano / thyme)
Instructions
- Cut zucchini, eggplant, peppers, and tomatoes into chunks.
- Sauté onion and garlic in olive oil.
- Add all vegetables and cook covered for 25-30 minutes until tender.
- Serve topped with crumbled feta cheese.
Ratatouille is a model of excellence in nutrition due to the diversity of lycopene from tomatoes, nasunin from eggplant skin, and phenolic compounds from peppers. These antioxidants work synergistically to combat oxidative stress and support vascular endothelium integrity. Cooking vegetables over low heat facilitates the release of fat-soluble compounds, making them easier for the body to absorb.
Zucchini and eggplant bring a large volume of dietary fiber that promotes optimal intestinal transit and supports microbiome health. Feta cheese adds a profile of essential amino acids and calcium, transforming a vegetable stew into a metabolically balanced meal. The presence of olive oil and aromatic herbs not only enhances taste but brings extra monounsaturated fatty acids and antimicrobial properties, providing a culinary experience that supports longevity and weight control.
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