With aubergine, courgettes, peppers, tomato, onions and chili, this ratatouille is fantastic.
2 tbsps olive oil
1 <span class="measurestring" title="medium (2-1/2" dia)">medium</span> red onion
1 clove garlic
1 <span class="measurestring" title="eggplant, peeled (yield from 1-1/4 lb)">peeled</span> aubergine
2 medium courgettes
1 <span class="measurestring" title="medium (approx 2-3/4" long, 2-1/2" dia)">medium</span> red pepper
1 <span class="measurestring" title="medium (approx 2-3/4" long, 2-1/2" dia)">medium</span> green pepper
100 g yellow pepper
800 g plum tomatoes
0.12 cup tomato puree (2 tbsp)
1/2 tsp sugar
1 tbsp balsamic vinegar
3 tsps thyme
Heat oil in pan, fry the onion, garlic and chili for 3-4 minutes until they begin to soften.
Add the eggplant/aubergine and fry for 5-8 minutes until it turns a pale golden brown.
Add courgette/zucchini and peppers and fry for a further 5-8 minutes.
Pour over tomatoes and add tomato puree, sugar and balsamic vinegar and thyme. Season with salt and pepper.
Cook covered over a low heat for 10 minutes and then 10 minutes uncovered. It is ready when it has thickened slightly.
Note: this recipe can be main course or a side dish and can be made into chili by adding a tin of kidney beans or blackeyed beans and a tablespoon of cumin.
in 1 serving of Ratatouille.
, 59% carbs, 10% protein.
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