Eat the rainbow of vegetables with this one-pot winter warmer.
Ingredients
- 1/2 bunch fresh basil, stalks trimmed
- 1/2 cup extra virgin olive oil
- 1 large brown onion, halved, chopped
- 2 dried bay leaves
- 6 baby eggplants, cut into 4cm-thick slices
- 4 garlic cloves, thinly sliced
- 3 zucchini, cut into 4cm-thick slices
- 2 green capsicums, cut into 3cm pieces
- 2 red capsicums, cut into 3cm pieces
- 4 ripe tomatoes, cut into 3cm pieces
- Crusty bread, to serve
Method
- Step 1Remove leaves from basil. Set aside. Finely chop stalks.
- Step 2Heat 1/3 cup oil in a large saucepan over medium heat. Add onion and bay leaves. Cook, stirring, for 5 minutes or until soft. Add eggplant and garlic. Cook, stirring occasionally, for 5 minutes or until eggplant starts to brown. Add zucchini, capsicum, tomato, basil stalks and 1/2 cup cold water. Stir to combine. Cook, stirring occasionally, for 12 minutes or until vegetables soften.
- Step 3Stir in remaining oil. Cook for a further 10 minutes or until eggplant has collapsed. Sprinkle with reserved basil leaves. Serve with crusty bread.
- High fibre
- Low carb
- Lower gi
Nutrition
2138 kj
Energy
30.8g
Fat Total
4.2g
Saturated Fat
11.5g
Fibre
12.2g
Protein
302mg
Sodium
41.7g
Carbs (total)
All nutrition values are per serve
Notes
Make this recipe ahead: Make ratatouille (omit reserved basil leaves). Store in an airtight container. Refrigerate for up to 3 days. Reheat over medium heat for 15 minutes. Top with basil leaves.
- Author: Amira Georgy
- Image credit: Andrew Young and Guy Bailey
- Publication: Super Food Ideas
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