Ratatouille is a super fast and super healthy meal. What’s more, I think it’s super tasty. You don’t need a lot of ingredients to make a basic ratatouille but you can jazz it up with extras like parmesan or romano cheese, olives and more fresh herbs, like basil and parsley. Don’t make your vegetable chunks too big, this will slow cooking time.
1 tbsp olive oil
1 onion, diced
1 red capsicum, 2 cm dice
1 eggplant, 2 cm dice
1 zucchini, 2 cm dice
1-2 tomatoes, diced
1 tbsp tomato paste
1 tbsp thyme leaves
½ cup water
½ tsp sugar (sugar will balance the acidity of the tomatoes)
handful of baby spinach
In a medium saucepan, start by frying the onion in the olive oil.
Add the remaining ingredients, minus the baby spinach.
Simmer for 10 minutes or until eggplant is soft and cooked.
Watch the moisture level, add a little more water if you need to, the aim is a thick sauce but not too dry.
As soon as eggplant is reaching ‘cooked’ which is 5 minutes before serving, prepare couscous (1:1 with boiling water, cover and allow to absorb for 5 minutes, then fluff with a fork).
Finally, add the baby spinach and stir through. …Bon appetit!
Alternatively, serve with brown rice, pasta, a bread stick, or on its own.