By mahira zahoor
Ratatouille
5 steps
Prep:5minCook:30min
*paste jar = belazu Aubergine and parmesan pesto or smoked aubergine paste, not important but gives it a really nice base
If bua eating, make pasta
Updated at: Thu, 17 Aug 2023 12:21:09 GMT
Nutrition balance score
Great
Glycemic Index
23
Low
Glycemic Load
5
Low
Nutrition per serving
Calories151.1 kcal (8%)
Total Fat5.5 g (8%)
Carbs22.2 g (9%)
Sugars11.5 g (13%)
Protein6 g (12%)
Sodium692.2 mg (35%)
Fiber8.1 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Dice veg to equal size pieces. cook aubergine in a pot with a little oil then set aside . Then cook courgettes very quickly so they don’t get soggy or overcooked and set aside.
Step 2
Fry the red onion with the garlic butter, garlic and chilli. Once translucent, add in the mushrooms and red peppers. Once softened a little add rest of the veg.
Step 3
Dissolve the stocks cubes in 500ml boiled water. Add this to the pot, then add the passatta, sliced basil and tin tomatoes.
Step 4
Stir through 1/3 of the aubergine pesto (if using smoked paste, add less and taste) and Leave to cook down. Taste and add any further seasoning. tip: if the tomato base tastes sweet add a bit of salt and lemon juice to re=balance.
Step 5
Serve when it thickens slightly. Serve with rice or pasta
Notes
1 liked
0 disliked
There are no notes yet. Be the first to share your experience!