Ratatouille

By author photo Jenny Craig Team

vegetarian

Serves: 2-3

Grocery serves: Free Foods

Ingredients:

  • Spray oil
  • 1 red onion, chopped
  • 3 garlic cloves, chopped
  • 1 eggplant, chopped
  • 1 zucchini, chopped
  • 1 red capsicum, chopped
  • 400g tin cherry tomatoes
  • 400ml water
  • ¼ tsp dried oregano
  • 1 tbsp balsamic vinegar
  • Sprinkle of natural sweetener
  • Pepper to taste
  • Fresh basil leaves garnish

Method:

1. Lightly spray a large saucepan with spray oil and place on medium heat. Add in the onion and cook for 4 minutes until softened.

2. Add the garlic, eggplant, zucchini and capsicum and cook for 10 minutes until the vegetables are soft and golden brown.

3. Add the tinned tomatoes, water, oregano, balsamic vinegar, natural sweetener and pepper to taste. Bring to the boil, then turn down and simmer for 30-40 minutes to allow all the flavours to come together.

4. Serve with fresh basil leaves.

Enjoy!

 

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