Ratatouille is a tasty dish in its own right or as an accompaniment. If you follow this recipe up to point 5 and don’t add the topping, then it could be eaten as a neutral meal or with protein, such as a piece of chicken or cod, or starch, like a baked potato.
Otherwise, the fully baked ratatouille is protein-based
Preparation time: 15 minutes before cooking, the rest is done during
Cooking time: 30 minutes-1 hour
Serves: 2
Ingredients:
1 medium aubergine
1 small courgette
½ a red and ½ a green pepper
2 medium tomatoes
2 small onions
1 clove of garlic
1 teaspoon of chopped, fresh basil
Extra virgin olive oil
Protein/dairy topping:
1 large free-range egg
1 small tub of plain natural yoghurt
1oz/25g of grated Cheddar cheese
1. Cut the aubergine, courgette, peppers, tomatoes and onion into small chunks. Chop up the basil and crush the garlic
2. Heat up a tablespoon of olive oil in a pan, and add the onions and garlic
3. Cook for two minutes, then stir in the aubergine and cook for another two
4. Stir in the peppers, courgette, tomatoes and basil
5. Bring to the boil, then cover and simmer for 25 minutes
6. Place the ratatouille in an ovenproof dish
7. Beat the free-range egg and yoghurt together
8. Pour the mixture over the ratatouille and sprinkle the grated cheese on top
9. Bake for 25 minutes at 190C/375F/Gas Mark 5 until set
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