RATATOUILLE

YIELD: 4 servings
PREP: 10 minutes
COOK: 15 minutes
READY IN: 25 minutes
CUISINE: Mediterranean
COURSE: Side Dish
SKILL LEVEL: Easy

Great topping for pasta or filling for a baked potato. Make a double batch and freeze for when there is no time to cook! Portions per serving 2/3 x V

 INGREDIENTS

  • 2 medium aubergines chopped
  • 1 medium onion chopped
  • 2 Medium Red Pepper deseeded & diced
  • 2 medium courgettes chopped
  • 420g can tomatoes chopped
  • 1 teaspoon fresh chopped parsley
  • 1 teaspoon mixed dried herbs
  • salt & pepper
  • canned spray oil
  • 2 cloves garlic, crushed
  • 1 vegetable stock cube

 INSTRUCTIONS

  • Spray a saucepan with spray oil, heat and add the chopped vegetables and garlic. Stir-fry for 2 minutes, and then add the tomatoes, stock cube, herbs, salt and pepper.
  • Simmer for 15 minutes and serve

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