Ratatouille

Serve this vegetarian ratatouille as a side dish or stir it through pasta for an easy weeknight dinner.

The ingredient of Ratatouille

• 1 tbsp olive oil
• 4 about 500g zucchini halved lengthways cut crossways into 2cm thick slices
• 2 red capsicums halved deseeded cut into 2cm pieces
• 1 large about 500g eggplant cut into 2cm pieces
• 1 brown onion halved coarsely chopped
• 4 garlic cloves crushed
• 1 x 800g can diced italian tomatoes
• 125ml 1 2 cup water
• 2 tbsp tomato paste

The Instruction of ratatouille

• heat the oil in a large saucepan over medium heat add the zucchini capsicum eggplant onion and garlic and cook stirring for 5 minutes or until the onion is soft
• add the tomato and water to the pan and cook covered stirring occasionally for 20 minutes or until the vegetables are tender add the tomato paste and cook stirring for 5 minutes or until the sauce thickens season with salt and pepper

Nutritions of Ratatouille

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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