RATATOUILLE

Makes: 4 portions

Per portion

• Kcal 186
• Fat 12g
• Carbohydrate 43g
• Protein 6.6g
• Fibre 3.1g

INGREDIENTS:

• 1 courgette
• 1 aubergine
• 2 packs of mini sweet peppers or 300g yellow or red bell peppers
• 1 tin tomatoes
• 1/4 teaspoon of asafoetida
• 3 tablespoons oil
• 1 tablespoon dried oregano
• a few springs of fresh thyme (or a tablespoon on dried)
• 1 teaspoon of sugar
• Salt

HOW TO MAKE:

• Wash the vegetables and chop
• Add each vegetable to it’s own tray, drizzle with olive oil, thyme sprigs and season with salt.
• Add the trays to the oven and roast until soft on gas mark 6/200 degrees C. Watch carefully to avoid burning.
• Whilst the vegetables are roasting add a tablespoon of oil to a pan and fry the asafotida for a few seconds to release the onion flavour then add the tin of plum tomatoes and mash them. Add the teaspoon of sugar to reduce the acidity of the dish and then add the oregano. Reduce the tomatoes by boiling to a half in volume.
• Combine all the ingredients and serve.
• Serves 4 and tastes lovely with fish!

Suitable for low lactose, dairy free and gluten free diets.