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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Ragù

Serves 4-6

Ingredients:

500g lean mince (5% fat or less) or quorn mince
1 medium onion (diced)
3 peppers (finely diced)
200g mushrooms (quartered, sliced or diced- your preference)
4 cloves of garlic (more of less your preference)
2 cans of diced tomatoes
1 carton of passata
Ground black pepper & sea salt (to taste)
1 teaspoon sweetener
1 teaspoon dried oregano
1/2 teaspoon chilli flakes or 1 fresh medium chilli (seeded & finely sliced)
1/2 teaspoon dried basil or 1 tablespoon chopped fresh
1 or 2 bay leaves
Low calorie cooking spray

Method:

• Place a large heavy bottom saucepan on a medium heat. Saute the diced onion using low cal spray until soft. Reduce the heat add the peppers, mushrooms and garlic, cook for 8-10 minutes until tender.
• Increase the heat slightly and add the mince/quorn mince. Stir until the meat is browned.
• Stir in the tinned tomatoes, passata, sweetner, herbs and chilli. Reduce the heat to a low medium heat, put a lid on and leave simmering for about an hour and 15 minutes until the flavour develops into a rich thick sauce. 
• Season to taste just as the sauce is nearly ready. Remove the bay leaf before serving. 

I love this ragu with courgetti, it is super tasty! However, it can also be served with pasta. This dish can be made in a slow cooker and is suitable for home freezing. If desired you can add other vegetables to this dish such as carrots or celery (finely diced) or omit the current ones in it. 

Happy cooking!
                          Sally
                           xxx

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Snapchat: slimmingsally