Ratatouille with crisp garlic sourdough

Ratatouille with crisp garlic sourdough

No need to relegate this French classic to the sidelines, promote it to the main part of the meal

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 30 minutes

Method

  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

Recipe from olive magazine, March 2008.

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Latest comments and suggestions

  • Binder photo 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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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 30 minutes

Ingredients

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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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