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Low Carb Ratatouille
How to Make It
Step 1
Heat 2 tablespoons of olive oil in a large pan over a medium heat. Slice a small eggpplant into 1 cm discs and add to the pan. Fry gently until tender – about 4 minutes, then remove from the pan and reserve to one side.
Step 2
Heat the remaining oil in the same pan. Slice the zucchini into 1 cm discs and fry until tender – about 3 minutes. Remove from the pan and reserve to one side.
Step 3
Slice the onion and pepper and add to the pan, fry gently until tender – 4 minutes.
Step 4
Slice the garlic and stir into the pan.
Step 5
Return the eggplant and zucchini to the pan and stir to combine.
Step 6
Dice the tomato and add to the pan along with the puree and balsamic. Season well and stir to combine.
Step 7
Add the hot stock to the pan, giving everything a good stir.
Step 8
Cover and simmer for 20 minutes until the sauce has reduced and the vegetables and soft and sweet.
Step 9
Scatter with fresh basil to serve.
Ingredients
- Eggplant – ½ eggplant, unpeeled
- Olive Oil – 3 tablespoon
- Basil – 1 x 2 tbsp, chopped
- Garlic – 2 clove
- Zucchini – 1 small
- Tomatoes – 1 medium
- Balsamic Vinegar – 1 tbsp
- Tomato Puree – 1 tablespoon
- Red Onions – ½ medium
- Red Pepper – ¾ cup, sliced
- Vegetable Stock Pot by Knorr – 0.5 cup
- Salt – ½ teaspoon
- Black Pepper – ¼ tsp
