Ratatouille

Serves 4-6

Ingredients

3 cans of chopped tomatoes

3 peppers

1 aubergine

2 courgettes

2 medium onions

4 cloves of garlic

2/3 bay leaves

1 tbsp mixed herbs

Ground black pepper & sea salt

Low calorie cooking spray

Method

1. Slice the aubergine into one inch thick slices and place into a colander. Sprinkle with one and a half tablespoons of salt and leave aside for 20 minutes. You may want to place a plate under the colander as some liquid may drip off the aubergine during this time.
2. Dice your onions and courgettes. Chop the peppers into bite size chunks. Spray a large heavy based saucepan with low calorie cooking spray and place on a medium heat. Cook the onions, stirring occasionally, for approximately 5 minutes. Crush the garlic into the saucepan and cook until the onions are soft.
3. Add the peppers to the saucepan, allow to cook for 5 minutes, stirring occasionally.
4. After the 20 minutes squeeze the excess water out of the aubergine. Add the aubergine, courgette, tomatoes, bay leaves and mixed herbs to the saucepan. Season with salt and pepper.
5. Partially cover, allow to simmer, for approximately 40 minutes, until the vegetables are tender and the sauce is thick.
6. Remove the bay leaves, check the seasoning (add extra if needs be) and serve.

I like my ratatouille with lots of tomato sauce, if you don't like this omit one can of chopped tomatoes. For an extra kick you can add some finely chopped chilli/chilli powder with the garlic, it is delicious! This dish is suitable for freezing. 

Happy cooking!

                           Sally

                            xxx

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