Ratatouille
Ratatouille may look difficult, but using a jar sauce takes a lot of the hard work out of the equation
- Serves:
- 4
- Ready in:
- 60 mins +
Ingredients
- 1 medium aubergine
- 3 tbsp extra virgin olive oil
- 2 onions, peeled and thinly sliced
- 3 garlic cloves, peeled and chopped
- 1 bay leaf
- 1 green and red pepper, halved, deseeded and chopped
- 225g courgette, trimmed and thickly sliced
- 750g of Dolmio Bolognese sauce
- 100ml vegan red wine (optional)
- 30g fresh oregano, chopped
- 15g fresh rosemary, chopped
- 45g fresh flat leaf parsley, chopped
- fresh Italian bread and
- seasonal salad to serve
Method
- 1
Remove the tops of the aubergine and cut into chunks. Rinse the aubergine, drain thoroughly and then pat dry with kitchen paper.
- 2
Heat the oil in a large pan. Add the onion and cook for five minutes or until softened. Stir in the aubergine and cook for a further five minutes.
- 3
Add the chopped garlic, bay leaf, peppers, courgettes and stir well. When softened, add the Dolmio Bolognese sauce, wine, oregano and rosemary. Bring to the boil, then reduce to a simmer. Cover the pan and continue to cook, stirring occasionally for a further 50 minutes or until the vegetables have softened and the sauce has thickened.
- 4
Stir in the parsley, spoon in warmed serving bowls. Serve with plenty of Italian bread and crisp seasonal salad.
PER SERVING: 16.5g FAT (Excluding extras)
Ratatouille was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 1 medium aubergine
- 3 tbsp extra virgin olive oil
- 2 onions, peeled and thinly sliced
- 3 garlic cloves, peeled and chopped
- 1 bay leaf
- 1 green and red pepper, halved, deseeded and chopped
- 225g courgette, trimmed and thickly sliced
- 750g of Dolmio Bolognese sauce
- 100ml vegan red wine (optional)
- 30g fresh oregano, chopped
- 15g fresh rosemary, chopped
- 45g fresh flat leaf parsley, chopped
- fresh Italian bread and
- seasonal salad to serve
- 1
Remove the tops of the aubergine and cut into chunks. Rinse the aubergine, drain thoroughly and then pat dry with kitchen paper.
- 2
Heat the oil in a large pan. Add the onion and cook for five minutes or until softened. Stir in the aubergine and cook for a further five minutes.
- 3
Add the chopped garlic, bay leaf, peppers, courgettes and stir well. When softened, add the Dolmio Bolognese sauce, wine, oregano and rosemary. Bring to the boil, then reduce to a simmer. Cover the pan and continue to cook, stirring occasionally for a further 50 minutes or until the vegetables have softened and the sauce has thickened.
- 4
Stir in the parsley, spoon in warmed serving bowls. Serve with plenty of Italian bread and crisp seasonal salad.
PER SERVING: 16.5g FAT (Excluding extras)
Ratatouille may look difficult, but using a jar sauce takes a lot of the hard work out of the equation
Ratatouille was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
