Mediterranean ratatouille

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Mediterranean ratatouille

This delicious classic dishes up four of your 5 A DAY

minutes

Serves 2

WCRF recipe author logo

Recipe by: World Cancer Research Fund | cancer and nutrition experts

Enjoy the flavours of the Mediterranean with this ratatouille. It’s great on its own or served with fish, chicken or potatoes for a more substantial meal. It’s packed full of colourful vegetables containing vitamins, antioxidants and fibre.

WCRF recipe author logo

Recipe by: World Cancer Research Fund | cancer and nutrition experts

Enjoy the flavours of the Mediterranean with this ratatouille. It’s great on its own or served with fish, chicken or potatoes for a more substantial meal. It’s packed full of colourful vegetables containing vitamins, antioxidants and fibre.

Ingredients

  • 1 small aubergine, cut into batons
  • 2 medium courgettes, cut into batons
  • 1 red pepper, cut into batons
  • 1 tablespoon olive oil
  • 1 medium onion, peeled and sliced
  • 1 garlic clove, finely diced
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sugar (optional)
  • Bunch fresh basil
  • 1 x 227g can chopped tomatoes
  • Freshly ground black pepper

CALORIES: 177

FAT: 6.8g

5 A DAY: 4

SALT: 0g

SUGAR: 16.8g

Method

  1. Heat a thick-bottomed frying pan and dry fry the aubergine pieces on a high heat so they toast on each side. Remove from the pan and put to one side. Repeat with the courgette and pepper batons.
  2. Heat the oil in the pan, then add the onion and sauté for a few minutes. Add the garlic, followed by the vinegar, sugar and half the basil. Add the tomatoes, stir and bring to simmering point.
  3. Return the courgettes, peppers and aubergine to the pan and season with black pepper. Cook for a further 5 minutes, then serve topped with the remaining shredded basil.

Turn this side dish into a main meal by serving with baked sweet potato and oven-baked fish; or chicken breast

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