Ratatouille

• eggplant, cubed1 piece
• zucchini, cubed2 piece
• bell pepper, cubedmixed colours2 piece
• tomato, chopped4 piece
• onion, chopped1 piece
• garlic, sliced4 clove
• thyme3 sprig
• basil, tornto finish½ bunch
• olive oil5 tbsp
• saltto taste1 tsp

Method

1. 1

   Cut eggplant, zucchini, and bell pepper into bite-sized chunks.

   Even chunks cook evenly. Resist the urge to dice tiny.

2. 2

   Sauté eggplant in olive oil until golden; remove and set aside.

   Cook each veg separately to keep texture distinct.

3. 3

   In the same pan, sauté zucchini, then bell pepper, separately.

4. 4

   Soften chopped onion and garlic in oil; add chopped tomato and herbs.

5. 5

   Return all the cooked vegetables to the pan; simmer covered for 20 minutes.

6. 6

   Taste, adjust salt; rest 10 minutes before serving — even better the next day.

   Tastes deeper after a night in the fridge.

Per serving

165

kcal

4g

protein

18g

carbs

10g

fat