Method
Step 1
Preheat the oven to 200°C/fan 180°C/gas mark 6.
Step 2
Add the oil, aubergine, courgette, onion, peppers, cherry tomatoes, garlic and basil to a pan over a medium heat and cook for 5 minutes or until softened.
Step 3
Transfer cooked vegetables to a casserole dish, stir in the tinned tomatoes and bake for 45 minutes.
Step 4
Season to taste.
Serving Suggestion:
Serve with some delicious crusty low protein bread.
Top Tip:
Add some chilli to the ratatouille mixture for a spicy kick!
This recipe has been specifically designed for a low protein diet. Refer to labels for allergen and other product information.
Ingredients
- 2 tbsp Oil
- 1 Aubergine, roughly chopped into cubes
- 1 Courgette, roughly chopped into cubes
- 1 Red onion, roughly chopped into cubes
- 1 Red pepper, roughly chopped into cubes
- 1 Green pepper, roughly chopped into cubes
- 12 Cherry tomatoes, halved
- 1 Garlic clove, minced
- 10g Fresh basil, chopped
- 400g Tinned chopped tomatoes
- Salt and pepper to taste
Table
