The good stuff: healthy and tasty ratatouille that food combiners can eat either as a neutral meal or add to proteins or carbohydrates
Ratatouille is a wonderful and versatile dish. It’s simple to make, tasty and healthy, and food combiners can eat it on its own as a neutral meal or add it to proteins or carbohydrates. To save time, this recipe uses pre-chopped tomatoes
Preparation and cooking time: 50 minutes
Serves: Two
Ingredients:
1 onion
1 clove of garlic
1 large (or 2 small) aubergine
1 large (or 2 small) courgette
1 red pepper
1 tin of chopped tomatoes
2 x teaspoons of thyme (fresh or dried)
Tomato purée
Olive oil
Seasoning to taste
Method:
1. Wash and pat dry all the ingredients (except any dried herbs!)
2. Peel and finely chop the onion and garlic
3. Heat up a tablespoonful of olive oil in a large saucepan on a medium heat
4. Sweat the onion and garlic; don’t let them burn
5. Meanwhile, chop the aubergine into 2cm chunks, add to the pan, stir in, then put on a lid
6. Meanwhile, de-seed and chop the pepper into 2cm pieces, add to the pan, stir in and replace the lid
7. Meanwhile, chop the courgette into 2cm chunks, add to the pan, stir in and replace the lid
8. Add the thyme plus a little black pepper, stir and replace the lid
9. Add the tin of chopped tomatoes, stir in, add 75ml of cold water, replace the lid and leave to simmer for 15 minutes, stirring every couple of minutes to prevent burning
10. After 10 of the 15 minutes, remove the lid to allow excess moisture to evaporate. If the ratatouille needs thickening, add a tablespoonful of tomato purée. Stir occasionally
11. Remove from the heat and serve!
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