
Baked Eggplant & Zucchini Ratatouille
Ingredients
2 Medium sized eggplants (aubergines) thickly diced
- 2 Medium zucchini, [courgettes] thickly sliced
- 3 Garlic cloves
- 1 Large yellow onion, finely diced
- 1 teaspoon fresh chopped chilli,
- 300g tomato passata
- 2 large potatoes, cut into large chunks
- 2 large ripe tomatoes, cut into chunks
- Stock powder, salt, pepper
- 1 x 400ml can red kidney beans or chickpeas, drained and rinsed
- 1 handful chopped parsley
- 1 dash tamari
- Water
Instructions
- Preheat oven to 210C
- Using medium setting, heat a little water in a fry pan and lightly brown the eggplant and zucchini in small batches, then set aside [or courgettes and aubergines in the UK]
- You may need to add cooking spray or water between batches
- Then gently sauté the chopped onions and garlic for 10 minutes in some additional water
- Now place all ingredients, including passata, into a large ovenproof skillet and mix GENTLY to avoid squashing the eggplant or zucchini
- Put skillet into oven to bake for 20 minutes, then lower the temperature to 190C for a further 30 minutes until the top has browned.
Serve with quinoa or brown rice and additional steamed green vegetables.