Eggplant ratatouille

Author: Georgia Rickard

Photographer: Ian Wallace

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Serves: 4

Time to make: 45 mins

Ingredients

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1 large onion, thinly sliced
2 cloves garlic, crushed
1 large eggplantaubergineX, cubed
2 red capsicums, coarsely chopped
2 x 400g cans chopped tomatoes
4 courgettezucchiniXszucchini, summer squashX, chopped
½ teaspoon dried oregano
chopped fresh parsley or basil

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Instructions

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1 Cook onion and garlic in a large oiled saucepan over a medium heat until softened. Reduce heat to low. Add eggplant and capsicums. Cover and cook for 10 minutes, stirring occasionally.

2 Add tomatoes, courgettes, and oregano. Mix well. Cover and cook over a low heat for 15 minutes. Serve with fresh herbs and season to taste.

Nutrition Info (per serve)

Calories 103 cal

Kilojoules 430 kJ

Protein 7 g

Total fat 2 g

Saturated fat N/S

Carbohydrates 15 g

Sugar 14 g

Dietary fibre 6 g

Sodium 20 mg

Calcium 100 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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