Lunch Monday 5 February - Ratatouille

Ratatouille
4 cloves garlic
2 large echalion shallots (about 250g)
2 tablespoons extra virgin olive oil
½ red pepper (about 115g), cut into chunks
½ green pepper (about 115g), cut into chunks
½ yellow pepper (about 115g), cut into chunks
1 aubergine (about 250g)
250g mushrooms, cut into chunks
2 courgettes (about 300g), cut into chunks
3 fat vine tomatoes (about 250g), chopped
1 teaspoons sugar
teaspoon fresh rosemary, chopped
1 teaspoon thyme
few sprigs of fresh basil
50g/2 ounces tomato puree
few sprig fresh parsley

Peel the aubergine and cut into cubes. Sprinkle with salt and leave to stand for 45 minutes. Wring out any excess moisture with your hands.

Heat the oil in a large pot and add the shallots & garlic and fry for a few minutes. Add the pepper, cut into chunks and fry a few minutes longer.

Add the aubergine, mushrooms, courgettes and tomatoes. Cover and cook over low heat for about 30 minutes.

Add the herbs, sugar and tomato puree and cook, uncovered until the liquid is all but gone.

Sprinkle with fresh parsley & serve.

Makes 4 servings

Nutrition Data per serving
Calories (kcal) 173.3
Carbohydrate (g) 17.3
Protein (g) 6.7
Fat (g) 9.0
Fibre (g) 5.8

I had two servings as a main course - loads of fruit & veg!