Express Ratatouille Medley
Effortless Weeknight Favourites
This classic Provencal vegetable stew is a super speedy option for weeknights. It can be served warm as a healthy, tasty side to any grilled meat or fish. Alternatively, in summer, it can be served cold with shaved parmesan or topped with a few nobs of goat cheese.
1 tbsp coconut oil
1 can diced tomatoes
1 can chickpeas
1 eggplant, diced
2 zucchinis, diced
1 cup capsicum, sliced
1 cup onion, diced
2 tbsp garlic, crushed
2 tsp parsley, chopped
Heat oil in a large casserole pan. Roast aubergine, courgette, and capsicum until golden and soft.
Add the garlic and parsley. Stir in the tinned tomatoes and chickpeas. Add a good pinch of sea salt and black pepper. Cover the pan and simmer over low heat for 30 minutes.
Stir in a nob of butter and serve with a piece of crust bread, quinoa, or creamy polenta.
Use leftover ratatouille to serve with baked eggs. With the back of a large spoon, make 2 indentations in ratatouille in each dish. Crack 1 large egg into each indentation, season, and bake until egg whites are set.
Calories 279, Fat 7.5 grams, Cholesterol 5 milligrams, Sodium 454 milligrams, Carbs 47.4 grams, Protein 10.1 grams