About
A low carb take on a classic ratatouille, this delicious side dish is packed with flavorsome veggies and a sweet tomato sauce.
The perfect accompaniment to roast lamb, this is a great dish to share.
Ingredients
- ½ eggplant, unpeeled (approx 1.25 lbs) eggplant
- 3 tablespoon olive oil
- 1 2 tbsp, chopped basil
- 2 clove garlic
- 1 small zucchini
- 1 medium tomatoes
- 1 tablespoon balsamic vinegar
- 1 tablespoon tomato puree
- ½ medium (2-1/2 in. dia) red onions
- ¾ cup, sliced red pepper
- ½ cup vegetable stock pot by knorr
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Heat 2 tablespoons of olive oil in a large pan over a medium heat. Slice a small eggpplant into 1 cm discs and add to the pan. Fry gently until tender – about 4 minutes, then remove from the pan and reserve to one side.
- Heat the remaining oil in the same pan. Slice the zucchini into 1 cm discs and fry until tender – about 3 minutes. Remove from the pan and reserve to one side.
- Slice the onion and pepper and add to the pan, fry gently until tender – 4 minutes.
- Slice the garlic and stir into the pan.
- Return the eggplant and zucchini to the pan and stir to combine.
- Dice the tomato and add to the pan along with the puree and balsamic. Season well and stir to combine.
- Add the hot stock to the pan, giving everything a good stir.
- Cover and simmer for 20 minutes until the sauce has reduced and the vegetables and soft and sweet.
- Scatter with fresh basil to serve.
Nutrition Facts
- Servings: 4
- Calories: 138.4kcal (per serving)
- Fat: 10.7g (per serving)
- Carbs: 10.3g (per serving)
- Protein: 2.0g (per serving)
