Ratatouille

Ingredients

• 3 tsps thymeNutrition
• 1 tbsp balsamic vinegarNutrition
• 2 tbsps olive oilNutrition
• 1 peeled aubergineNutrition
• 1 clove garlicNutrition
• 1 medium red onionNutrition
• 1 medium green pepperNutrition
• 2 medium courgettesNutrition
• 1 chiliNutrition
• 1 medium red pepperNutrition
• 0.12 cup tomato puree (2 tbsp)Nutrition
• 1/2 tsp sugarNutrition
• 800 g plum tomatoesNutrition
• 100 g yellow pepperNutrition

Directions

1. 1Heat oil in pan, fry the onion, garlic and chili for 3-4 minutes until they begin to soften.
2. 2Add the eggplant/aubergine and fry for 5-8 minutes until it turns a pale golden brown.
3. 3Add courgette/zucchini and peppers and fry for a further 5-8 minutes.
4. 4Pour over tomatoes and add tomato puree, sugar and balsamic vinegar and thyme. Season with salt and pepper.
5. 5Cook covered over a low heat for 10 minutes and then 10 minutes uncovered. It is ready when it has thickened slightly.
6. 6Note: 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.

Nutrition per serving

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