Ratatouille

A close-up of a colorful vegetable ratatouille with diced aubergine, tomatoes, and herbs in a white ceramic bowl.
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A close-up of a colorful vegetable ratatouille with diced aubergine, tomatoes, and herbs in a white ceramic bowl.

Ratatouille

Warm, comforting and versatile – the perfect wintery meal. Dish up as a main or combine this ratatouille with noodles and a protein. Goes well with chicken or tuna and keeps well for work lunch the next day. The secret ingredient here is aubergine – a very good source of dietary fibre, vitamin B1 and copper. Aubergines are from the nightshade family and are deep and dark in colour. They contain important phytonutrients, making them a valued source of antioxidants. Keep yourself warm this winter with rich, comforting, nourishing meals.
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Ingredients Method

Ingredients
  

  • 1 red onion, finely chopped
  • 1 large aubergine, finely chopped
  • 4-5 baby marrows, finely chopped
  • 1 red/yellow bell pepper, chopped
  • 1 clove garlic, chopped
  • 1 tsp dried thyme
  • 400 g tinned chopped tomatoes (I use the Woolies or the Biona brand with no sugar or preservatives)
  • 2 bay leaves
  • Salt and pepper to taste

Method
 

  1. Method
    Preheat the oven to 180CSweat the aubergines.Fry the onion in coconut oil before adding the rest of the veggies and garlic.Fry for 5 minutes before adding tomatoes and herbs.Stir on medium heat for 5 minutes and then transfer to an oven-proof dish.Bake in the oven for 30 – 35 minutesOptional: Add crumbed fetaServe with chicken/fish and a healthy grain or simply as it is.
    Gluten Free | Sugar free | Vegan | Vegetarian
    Credit to: The Wellness Initiative
    One of The Oak Tree FHC Suppliers.

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