Ratatouille
Posted on June 7, 2016
Serves 4
Dinner
Gluten free
Lunch
Sugar free
Vegan
Vegetarian
1 red onion, finely chopped
1 large aubergine, finely chopped
4 - 5 baby marrows, chopped
1 red/yellow bell pepper, chopped
1 clove garlic, chopped
1 tsp dried thyme
400g tinned chopped tomatoes (I use the Woolies or the Biona brand with no sugar or preservatives)
2 bay leaves
Salt and pepper to taste
Warm, comforting and versatile - the perfect wintery meal. Dish up as a main or combine this ratatouille with noodles and a protein. Goes well with chicken or tuna and keeps well for work lunch the next day. The secret ingredient here is aubergine - a very good source of dietary fibre, vitamin B1 and copper. Aubergines are from the nightshade family and are deep and dark in colour. They contain important phytonutrients, making them a valued source of antioxidants. Keep yourself warm this winter with rich, comforting, nourishing meals.
Preheat the oven to 180C
Sweat the aubergines.
Fry the onion in coconut oil before adding the rest of the veggies and garlic.
Fry for 5 minutes before adding tomatoes and herbs.
Stir on medium heat for 5 minutes and then transfer to an oven-proof dish.
Bake in the oven for 30 - 35 minutes
Optional: Add crumbed feta
Serve with chicken/fish and a healthy grain or simply as it is.
Sweat the aubergines.
Fry the onion in coconut oil before adding the rest of the veggies and garlic.
Fry for 5 minutes before adding tomatoes and herbs.
Stir on medium heat for 5 minutes and then transfer to an oven-proof dish.
Bake in the oven for 30 - 35 minutes
Optional: Add crumbed feta
Serve with chicken/fish and a healthy grain or simply as it is.
