Ratatouille

Great for using leftover low protein vegetables and pantry sauces/condiments

This recipe also makes a delicious lasagne filling!

Ingredients

  • Rind of half lemon
  • 2 cloves / 6 g garlic
  • 1 tbsp / 15 g olive oil
  • 1 tsp / 3 g balsamic vinegar
  • 1 tsp / 3 g mixed herbs
  • 1 cubed / 300 g eggplant
  • 1 diced / 100 g red onion
  • 1 1/2 cubed / 250 g zucchini
  • 1 1/2 diced / 170 g red bell peppers
  • 3 chopped / 350 g tomatoes
  • 400 g tin tomatoes

Method

  • Heat oil in pan
  • Add red bell peppers, eggplant, zucchini and stir for 5-10 minutes until soft or golden brown
  • Take off heat and set to one side
  • Add more olive oil if needed and then add red onion, garlic and mixed herbs
  • Fry until soft or golden brown
  • Add the cooked vegetables along with the chopped tomatoes, tinned tomatoes and balsamic vinegar
  • Season and simmer for 30-35 minutes
  • Grate the rind of half a lemon
  • Serve with low protein bread, pasta or rice

Makes: 6

Nutritional Information:

  • Calories: 81 kcals
  • Phe: 107 mg
  • Protein: 2.8 g

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