Ratatouille, with Difference
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 eggplant (s)
- 1 red pepper (s)
- 1 onion (s)
- 1 clove garlic
- 2 teaspoons olive oil
- 1 chilli pepper (s)
- 1 can tomato (s), peeled
- salt and pepper
- Ground cumin
Print Recipe
Pin Recipe Instructions
- Wash the eggplant and cut into cubes. Wash the peppers and cut into strips. Peel the onion and cut into large cubes. Peel and slice the garlic. Wash the chilli pepper (can also be a dried one) and cut into fine strips.
- Heat the olive oil and sweat the onion with the garlic in it. Add the chilli pepper, aubergine and the bell pepper. First add the peeled tomatoes without juice to the fried vegetables. After a short time, when the tomatoes are seared, add the tomato juice and simmer everything for a few more minutes. Season to taste with salt, pepper and cumin.
- I like to eat yogurt (0.1%) with garlic and a touch of fresh mint with this dish.
- Note: I recommend a red pepper, it gives the dish a little sweetness.
- WW per serving = 0.5 P (without yogurt).
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