Ratatouille Dinner Print this recipe Details Serves: 4Number of ingredients: 14To prep: 25 minutesTo cook: 30 minutesDifficulty: Easy Nutrition per servingKilojoules: 1094Calories: 226Protein: 13.1gFat: 14.2gSaturated Fat: 4gCarbohydrates: 16.4gSugar: 15gFiber: 8.7gSodium: 620mgPotassium : 991mg Ingredients 2 Tbsp extra virgin olive oil 1 large red onion, chopped 2 cloves garlic, finely chopped 1 x 425g canned tomatoes, no added salt 2 zucchini, sliced 1 small eggplant, diced 1 red capsicum, seeded and sliced 1 yellow capsicum, seeded and sliced 2 cups vegetable stock, reduced salt 2 tablespoons tomato paste, no added salt Freshly ground black pepper to taste 1 Tbsp fresh thyme (or ½ tsp dried) 2 Tbsp torn fresh basil leaves 100g feta, reduced fat Method Heat 1 tablespoon of olive oil in a large non-stick casserole pot. Add eggplant and cook on medium heat for 5 minutes. Set aside. Add the other 1 Tablespoon olive oil to the casserole pot. Add onion and cook for 2 minutes. Next add the capsicum and zucchini and cook for 5 minutes. Return the eggplant to the pot along with the tomatoes, garlic, vegetable stock, tomato paste, pepper and thyme. Reduce heat to low and simmer covered for 15 minutes, stirring occasionally. Ratatouille consistency should be thick and tender. Stir in torn basil leaves and sprinkle crumbled feta. Serve.
