My Instant pot ratatouille recipe
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By Vicki-Ann Hughes
My Instant pot ratatouille recipe
Instructions
Prep:30minCook:20min
This is a cheap, easy healthy batch recipe. I make a large amount and freeze it for when I don't feel like cooking. We have it in baked potatoes with cheese. It's also great as a pasta/fish sauce either as is or blended. If I have it, I may add fresh roughly chopped basil leaves once reheated. Meat eating husband likes it although he adds hot sauce as he loves spice! Sooo versatile and easy for all the family. I always have this in my freezer!
Updated at: Thu, 17 Aug 2023 01:01:28 GMT
Nutrition balance score
Great
Glycemic Index
29
Low
Glycemic Load
5
Low
Nutrition per serving
Calories103.3 kcal (5%)
Total Fat3 g (4%)
Carbs18.2 g (7%)
Sugars9.1 g (10%)
Protein3.3 g (7%)
Sodium630.4 mg (32%)
Fiber5.2 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
2aubergines
3courgettes
1red pepper
1green pepper
1yellow pepper
1orange pepper
0.75 bagfrozen soffritto
or frozen onions, or 2 fresh onions, sliced or chopped
4garlic cloves
chopped
4 tablespoonstomato puree
2tinned tomatoes
whole or chopped
2 tablespoonsdried herbs
or 4 tablespoons of fresh chopped herbs, e.g. oregano, herbs de province, basil or mixed
2bay leaves
400mlvegetable stock
or chicken
½ cupred wine
or 1 red wine stock cube, optional
2 teaspoonssugar
2 teaspoonssalt
12 grindsblack pepper
2 tablespoonsolive oil
Instructions
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