Ratatouille
2 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp Olive oil
- 0.5 Yellow bell pepper (diced)
- 0.5 Red bell pepper (diced)
- 1 Aubergine (eggplant) (small; diced)
- 1 Red onion (cut in the eights)
- 1 Courgette (zucchini) (diced)
- 2 Tomatoes (quartered)
- 1 Carrot (peeled and diced)
- 400 g Plum tomatoes (canned)
- 0.5 Lemon ((juice only))
- 4 tablespoons Fresh basil (chopped)
- 1 tbsp Dried oregano
- 2 Garlic clove (crushed)
- 1 pinch Fine sea salt and ground black pepper
Method
- Heat the oil in a pan and add all the vegetables and gently cook for 5 minutes.
- Add the rest of the ingredients and put a lid on the pot and simmer for 15 minutes.