Ingredients
To make Ratatouille, you'll need:
- 800g cooked brown long grain rice
- 4 medium, ripe tomatoes
- 4 tbsp. olive oil
- 4 small aubergines, sliced in half and then in 1 inch chunks
- 2 medium courgettes, sliced into 1 inch pieces
- 1 red bell pepper, chopped
- 8 okra (ladyfinger), whole
- 1 medium onion, finely sliced
- 4 garlic cloves, peeled and crushed
- 1 tbsp red wine vinegar
- 2 tsp. Stevia
- Salt and freshly ground pepper to taste
Method
- Pour water into a saucepan until it's about two-thirds of the way full and bring to the boil.
- Pop the uncooked rice in a pan with two thirds of the pan full of boiling water.
- Lower heat and cook for 35 minutes. Then drain and set aside.
- In the meantime, pop the tomatoes in a bowl of boiling water containing enough water to cover the tomatoes. Then, wait for a minute and remove the skin off the tomatoes.
- Cut the tomatoes into quaters and chop the flesh roughly.
- Pour 2 tablespoons of the olive oil into a frying pan on a medium heat.
- Cook the aubergine until they are brown for 4 mins on each side.
- Remove them from the pan with a slotted spoon to remove any excess oil and set aside on some kitching roll.
- Next, fry the courgettes, bell peppers, okra, onion and garlic in the remaining olive oil until they too are a golden brown. This takes 3 minutes.
- Mix in the red wine vinegar, Stevia, chopped tomatoes, salt and freshly ground pepper to taste.
- Cook for another 3 minutes and your ratatouille is now ready to serve.
- Delicious with a side of long grain brown rice!
Nutritional Facts (Per Serving)
Calories 314 | Total Fat 3g | Saturated Fat 0.6g | Carbohydrates 63g | Fibre 8g | Protein 13g
|
