| Servings | Prep Time | Cook Time |
|---|---|---|
| 4 | 0 mins | 0 mins |
| 1. | Heat oil in pan, fry the onion, garlic and chili for 3-4 minutes until they begin to soften. |
| 2. | Add the eggplant/aubergine and fry for 5-8 minutes until it turns a pale golden brown. |
| 3. | Add courgette/zucchini and peppers and fry for a further 5-8 minutes. |
| 4. | Pour over tomatoes and add tomato puree, sugar and balsamic vinegar and thyme. Season with salt and pepper. |
| 5. | Cook covered over a low heat for 10 minutes and then 10 minutes uncovered. It is ready when it has thickened slightly. |
| 6. | Note: 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. |
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There are 199 calories in 1 serving of Ratatouille.
Calorie split: 32% fat, 59% carbs, 10% protein.
|
| Serving Size | 1 serving |
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