As the days get colder and the nights get longer, you would be forgiven for craving a little bit of comfort food to fight off the autumn cold. But familiar, good food doesn’t have to be bad for you- we at Curves have devised a healthy, less calorific version of the Mediterranean classic, the ratatouille dish! This ratatouille dish recipe, a delicious vegetable stew, is quick and easy to prepare and is a mid-week staple at dinner tables across the world. What’s more, it’s fantastically versatile- you can add meat, make it vegan and even use the leftovers in an exciting pasta dish the following night! Or, of course if you prefer, just stick to the traditional ratatouille recipe- all are delicious! Moreover, as this simple ratatouille recipe is easy to follow and a firm family favourite, why not get your kids involved when preparing the fresh, colourful vegetables and teach them all about the benefits of clean eating? We hope you enjoy trying out this healthy ratatouille recipe!
Ingredients for 4 servings
- 2 red onions
- 4 cloves of garlic
- 2 aubergines
- 3 courgettes
- 3 red or yellow peppers
- 6 ripe tomatoes
- ½ a bunch of fresh basil , (15g)
- olive oil
- a few sprigs of fresh thyme
- 1 x 400 g tin of quality plum tomatoes
- 1 tablespoon balsamic vinegar
- ½ a lemon
- Prepare your ingredients prior to starting – peel and cut the onions into wedges, then peel and finely chop the garlic. Trim the aubergines and courgettes, remove the seeds from the peppers and chop into small chunks. Roughly chop the tomatoes. Pick the basil leaves and set them aside, then finely slice the stalks.
- Heat 2 tablespoons of oil in a large casserole pan or saucepan over a medium heat, add the chopped aubergines, courgettes and peppers (it is best to do this in batches) and fry for about 5 minutes, or until golden and softened, but not cooked through. Spoon the cooked veg into a large bowl.
- To the pan, add the onion, garlic, basil stalks and thyme leaves with another drizzle of oil, if required. Fry for 10 to 15 minutes, or until softened and golden.
- Put the cooked veg back into the pan and stir in both the fresh and tinned tomatoes, the balsamic and a generous pinch of sea salt and black pepper.
- Mix thoroughly, breaking up the tomatoes with the back of a spoon. Cover the pan and simmer over a low heat for 30 to 35 minutes, or until reduced, sticky and sweet.
- Tear in the basil leaves, finely grate in the lemon zest and adjust the seasoning. Serve with a chunk of wholemeal bread or steamed rice.