Ratatouille

Ratatouille

Try this ratatouille for a delicious one-pot vegan winter classic.

This ratatouille recipe is ideal for those who want to avoid meat products. What it lacks in complexity, it makes up for in flavour and this warming, low-calorie meal is highly nutritious. Aubergines are a great source of dietary fibre and offer a nice mix of vitamins B1, B3, B6 and K. Courgette is also an under-appreciated ingredient. It is a good source of magnesium, which is needed for 300 biochemical reactions in the body – not least muscle functionality.

Ingredients (serves 4)

2 aubergines, cut into wedges
3 small courgettes, sliced
3 red or green peppers, sliced
5 large ripe tomatoes
2 garlic cloves, finely sliced
2 large red onions, chopped
2bsp olive oil
1tsp sweetener
A small bunch fresh basil
1tsp salt
300ml boiling water
1tsp black pepper

Method

Firstly, you’ll want to soften the tomatoes with the boiling water. Score them twice each and pour the water over them. Leave for two minutes and drain off the liquid. Peel away the skins and cut the tomatoes roughly into quarters.

Heat the oil in a casserole dish and add the red onions and sliced garlic. Cook them until they start to soften (around 10 minutes).

Add the aubergine, courgette and green peppers and cook for another five minutes.

Throw in half of the fresh basil, season with salt, pepper and sweetener, and then cover the dish with a lid and leave to simmer on a low heat for 25 minutes.

Finally, add your chopped tomatoes to the pan and cook for a further five minutes.

Garnish with the remaining basil.

Ratatouille recipe courtesy of DW Fitness Clubs

Check out our Nutrition Guide for more recipes and helpful tips.