Description

This Ratatouille features a delightful mix of seasonal vegetables, enriched by herbs and spices. It’s easy to prepare, making it ideal for a quick, healthy dinner that satisfies without sacrificing flavor.

Ingredients

Scale

2 tbsp olive oil
1 red onion, thinly sliced
1 aubergine, cut into 3 cm pieces
2 courgettes, cut into thick half moons
2 peppers, cut into 3 cm pieces
2 garlic cloves, crushed
2 tbsp tomato puree
400 g (14 oz) tinned tomatoes
1 tsp dried thyme
1 tbsp red wine vinegar
1 tsp caster sugar
30 g (1 oz) basil, stems and leaves separated, stems chopped
Sea salt and freshly ground black pepper

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Instructions

Heat olive oil in a large saucepan over medium-high heat and fry the sliced onion until it begins to soften.
Add the aubergine, courgettes, peppers, and crushed garlic to the pan, cooking for 10 minutes until golden on the edges.
Stir in the tomato puree, tinned tomatoes, dried thyme, red wine vinegar, caster sugar, and chopped basil stems. Simmer for 15-20 minutes until the sauce thickens. Season with salt and pepper to taste.
Serve topped with basil leaves and pairing with crusty bread.

Notes

Using tinned cherry tomatoes can enhance the sweetness of the dish.
Feel free to adjust the seasoning and herbs according to your taste.
Best served warm with crusty bread for a comforting meal.

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 5g
Sodium: 300mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 7g
Protein: 4g
Cholesterol: 0mg