Ratatouille
Recipes · Dinner · Recipe, Typed Supps
Every vegetable cooked separately before they meet, which is the whole argument between a good one and a bad one.
Allergens and patterns
None of the fourteen major allergens. Fits: Vegan, Vegetarian, Pescatarian, Halal, Kosher, Gluten-free.
Ingredients
- 2, cubed (400g) Eggplant — Cooked on its own first until browned. Thrown in with everything else it steams and turns to grey mush.
- 3, cubed (400g) Zucchini — Also cooked separately, and only until it takes colour — it releases a lot of water and overcooks fast.
- 2, sliced (300g) Bell Peppers — The sweetness under everything else.
- 6, chopped (600g) Tomatoes — Cooked down into a base rather than added whole. The other vegetables are folded into it at the end.
- 2, sliced (200g) Onions — With the peppers, softened slowly.
- 3 cloves (18g) Garlic — Late, so it does not burn during the long cook.
- a large handful (15g) Basil — Torn in off the heat. Cooked basil goes black and bitter.
- 4 tbsp (60g) Olive Oil — A lot, and it has to be, because you are frying four vegetables in sequence.
Nutrition per serving
- Calories: 229.5 kcal
- Protein: 4.8g
- Carbohydrate: 14g
- of which sugars: 12.9g
- Fat: 15.6g
- of which saturated: 2.4g
- Fibre: 8.3g
- Sodium: 18.5mg
Method
- Brown the aubergine in oil until soft and coloured, then lift out. Do the same with the zucchini.
- Cook the onions and peppers in the same pan for 15 minutes.
- Add the tomatoes and garlic and simmer 20 minutes into a thick base.
- Fold the aubergine and zucchini back through, warm for five minutes, and finish with torn basil and more oil.
Nutrients it supplies
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