Ratatouille

SATURDAY

RATATOUILLE Serves 6

1 tbsp olive oil 450g courgettes, halved lengthways and chopped 2 red peppers, deseeded and chopped 1 large aubergine, chopped 1 onion, chopped 4 garlic cloves, crushed 2 x 400g tins of chopped tomatoes in herbs 125ml vegetable stock 2 tbsp tomato purée Salt and pepper

1 Heat the oil in a large saucepan over a medium heat. Add the courgettes, red pepper, aubergine, onion and garlic and cook for 5-6 minutes, stirring, until soft. 2 Add the tomatoes and stock to the pan and cook, covered, for 20 minutes until the vegetables are tender. 3 Add the tomato purée and cook, stirring, for 5-6 minutes or until the sauce thickens. Season well and serve with boiled rice or crusty bread.

Per Serving 102kcals, 3.2g fat (0.5g saturated), 17.3g carbs, 10.6g sugars, 3.8g protein, 5.8g fibre, 0.26g sodium v T v LF DF