Name: Baked Eggplant & Zucchini Ratatouille
Ingredients: 2 Medium sized eggplants (aubergines) thickly diced; 2 Medium zucchini, thickly sliced; 3 Garlic cloves; 1 Large yellow onion, finely diced; 1 tsp Fresh chopped chilli; 300 g Tomato passata; 2 Large potatoes, cut into large chunks; 2 Large ripe tomatoes, cut into chunks; Stock powder, salt, pepper; 1 400ml can red kidney beans or chickpeas, drained and rinsed; 1 Handful chopped parsley; 1 dash Tamari; Water

CategoryLunch, Main Dishes

Yields1 Serving

Ingredients:

2 Medium sized eggplants (aubergines) thickly diced

2 Medium zucchini, [courgettes] thickly sliced

3 Garlic cloves

1 Large yellow onion, finely diced

1 tsp Fresh chopped chilli

300 g Tomato passata

2 Large potatoes, cut into large chunks

2 Large ripe tomatoes, cut into chunks

Stock powder, salt, pepper

1 400ml can red kidney beans or chickpeas, drained and rinsed

1 Handful chopped parsley

1 dash Tamari

Water

Directions:

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.

Ingredients