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Recipe by olive magazine

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1. Cook the onion and crushed garlic in 1 tbsp olive oil in a non-stick pan for 5 minutes. Add the aubergines and cook for 10 minutes. Add the courgettes and pepper and cook for 2 minutes, then add the tomatoes and simmer for 15 minutes. Stir through the basil.
2. Toast the sourdough, rub with the garlic halves and drizzle with 1 tbsp olive oil. Serve with the ratatouille.

Per serving

249 kcalories, protein 7.9g, carbohydrate 40.1g, fat 7.5 g, saturated fat 1g, fibre 7.5g, salt 0.75 g

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• Rhi

  20 January 2009

  Rhi commented on this recipe

  I made this last night, was yummy and healthy. Even my meat-loving other half loved it too.

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Ingredients

• 1 large onion , finely chopped
• 3 garlic cloves , 2 crushed, 1 halved
• olive oil
• 1 large aubergine , diced
• 2 courgettes , diced
• 1 red pepper , diced
• 400g tin chopped tomatoes
• 250g cherry tomatoes
• a small bunch basil , chopped
• 8 thin slices sourdough bread

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 1 large onion , finely chopped
• 3 garlic cloves , 2 crushed, 1 halved
• olive oil
• 1 large aubergine , diced
• 2 courgettes , diced
• 1 red pepper , diced
• 400g tin chopped tomatoes
• 250g cherry tomatoes
• a small bunch basil , chopped
• 8 thin slices sourdough bread

Per serving

249 kcalories, protein 7.9g, carbohydrate 40.1g, fat 7.5 g, saturated fat 1g, fibre 7.5g, salt 0.75 g

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