Baked Eggplant & Zucchini Ratatouille

    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:
    1

    Preheat oven to 210C

    2

    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]

    3

    You may need to add cooking spray or water between batches

    4

    Then gently sauté the chopped onions and garlic for 10 minutes in some additional water

    5

    Now place all ingredients, including passata, into a large ovenproof skillet and mix GENTLY to avoid squashing the eggplant or zucchini

    6

    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

    7

    Serve with quinoa or brown rice and additional steamed green vegetables.

    Ingredients

    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

    Directions:
    1

    Preheat oven to 210C

    2

    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]

    3

    You may need to add cooking spray or water between batches

    4

    Then gently sauté the chopped onions and garlic for 10 minutes in some additional water

    5

    Now place all ingredients, including passata, into a large ovenproof skillet and mix GENTLY to avoid squashing the eggplant or zucchini

    6

    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

    7

    Serve with quinoa or brown rice and additional steamed green vegetables.

    Baked Eggplant & Zucchini Ratatouille