Easy ratatouille
- Good Food team
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Serves 4
Easy
Prep: 25 mins
Cook: 40 mins
A star rating of 4 out of 5.16 ratingsRate
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A bowlful of this warming, healthy veggie ratatouille provides all of your five a day and packs in plenty of flavour. Serve with pasta or fresh bread
Freezable
Gluten-free
Healthy
Vegetarian
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Showing items 1 to 3 of 3
Rustic bread
A star rating of 4.4 out of 5.44 ratings
Garlic bread
A star rating of 4.6 out of 5.44 ratings
Foccaccia rolls
A star rating of 4.9 out of 5.7 ratings
Ingredients
Nutrition
Units:
MetricUS
-
2 aubergines
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3 medium courgettes
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2 red peppers
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2 tbsp olive oil
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1 large onion
finely diced
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3 garlic cloves
crushed
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2 x 400g cans chopped tomatoes
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1 tsp dried oregano
basil or Italian mixed herbs
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small bunch basil
chopped, plus a few leaves to serve
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1 tbsp red wine vinegar
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1-2 tbsp sugar
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Nutrition: per serving
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kcal220
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fat7g
low
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saturates1g
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carbs26g
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sugars24g
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fibre11g
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protein7g
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salt0.05g
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Method
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step 1
Dice the aubergine, courgette and pepper into 3cm chunks. Heat the olive oil in a large casserole or deep frying pan over a medium heat. Fry the onion for 10 mins until soft and translucent. Add the chopped veg, turn the heat to high and fry for another 10 mins until softened.
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step 2
Stir the garlic into the pan, and toss everything together, frying for 1 min more. Tip in the chopped tomatoes, plus half a can of water (200ml), the dried herbs and the chopped basil. Simmer for 20 minutes on a medium heat, stirring occasionally, until the veg is tender and the tomatoes are thick and coating the veg. Season and add the vinegar and sugar to balance the sweet and acidity of the tomatoes. Scatter with the basil leaves, and serve with rustic bread, or pasta.
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A star rating of 4 out of 5.16 ratings
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