Two meals for six are sorted – make this classic French vegetable dish then freeze half for our fabulous vegetarian lasagne (see related recipe).
Ingredients
- 125ml (1/2 cup) olive oil
- 2 brown onions, coarsely chopped
- 6 garlic cloves, finely chopped
- 2 large (1kg) eggplants, cut into 2cm pieces
- 2 red capsicums, halved, deseeded, cut into 2cm pieces
- 10 sprigs fresh thyme
- 2 tablespoons chopped fresh oregano
- 4 medium (500g) zucchini, halved lengthways, cut into 2cm pieces
- 2 x 250g punnet cherry tomatoes
- 250ml (1 cup) passata (tomato pasta sauce)
Method
- Step 1Heat the oil in a heavy-based stockpot or large flame-proof casserole dish over medium heat. Add the onion and garlic and cook, stirring, for 3 minutes or until the onion is soft.
- Step 2Add the eggplant, capsicum, thyme and oregano. Season with salt and pepper. Stir until well combined.
- Step 3Reduce heat to medium-low. Cover and cook for 5 minutes. Add the zucchini, tomatoes and passata. Cook, covered, for 20-25 minutes or until the mixture thickens.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
- Vegan
- Vegetarian
Nutrition
557 kj
Energy
10g
Fat Total
2g
Saturated Fat
5g
Fibre
2g
Protein
54.1mg
Sodium
6g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
Notes
Serving tip: For a complete meal, serve with cooked couscous, pasta or rice. Top with shaved parmesan or sour cream, if desired.
Freezing tip: Cool half the mixture at the end of step 3. Store in an airtight container. Label, date and freeze for up to 6 months. Thaw in the fridge overnight. Use to make Ratatouille Lasagne (see related recipe).
- Author: Michelle Noerianto
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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