Ratatouille

Difficulty | Serves 6 as a side dish | Book 1

Ratatouille book 1
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1 x 410g can tomato puree
1 medium (220g) eggplant cut into small cubes
2 medium sized zucchinis sliced
1 medium size onion diced
1½ cups red capsicum diced
1½ cups green capsicum diced
1 x 810g can no-added-salt whole peeled tomatoes
3 tablespoons no-added-salt tomato paste
1 teaspoon crushed garlic (in jar)
1 teaspoon dried basil
2 teaspoons salt-reduced vegetable stock powder
pepper

Per serve
FatTotal0.6g
Saturated0g
Fibre4.7g
Protein4.5g
CarbsTotal9.2g
Sugar8.7g
Sodium360mg
Kilojoules348 (cals 83)
GI RatingToo low in carbs to score a GI rating

Method

  1. Mix all ingredients in large pot.
  2. Cover and cook 15 minutes or until vegetables are tender. Pepper to taste.

NOTE: An adapted version of this recipe is also in Cooking for 1 or 2 people

Suitable to be frozen.

 

Dietitian's tip

Lots of vegetables mean lots of vitamins and minerals as well as fibre. Ideal as a side dish for people who have diabetes.

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