BLW ratatouille
by vickyrobinson
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INGREDIENTS
- 2 tablespoons Olive oil ; for frying
- 1 large onion ; sliced into thin rings
- 1 aubergine ; cut to suit baby
- 1 Red pepper ; cut to suit baby
- 2 courgette ; cut to suit baby
- 2 Garlic cloves ; finely chopped or crushed
- 3-4 large Tomatoes ; ripe, or a 400g tin
- 1 teaspoon Dried oregano
- 1 pinch Ground black pepper
- 1 tablespoon Tomato puree
- white rice cooked
INSTRUCTIONS
1. Heat oil in a pan and fry onion for a few minutes. Add aubergine, pepper, courgettes, and garlic and cook for 5-10 minutes, turning occasionally, until soft.4
2. Meanwhile blanch the tomatoes in boiling water until the skins begin to split, then drain, immersi in cold water, remove the skins and roughly chop.
3. Add the oregano, black pepper and tomatoes to the pan and stir well. Continue to cook on a low heat for 20-30 minutes, until the tomatoes have made a thick sauce.
4. Serve warm with rice, pasta, as an accompaniment to quiche or on its own with chunks of bread and butter.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (853g) | ||
| Recipe Makes: 2.5 Servings | ||
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| Calories: 306 | ||
| Calories from Fat: 69 (23%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 7.7g | 10 % | |
| Saturated Fat 1.1g | 6 % | |
| Monounsaturated Fat 4.5g | ||
| Polyunsanturated Fat 1.3g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 42.5mg | 1 % | |
| Potassium 1872.8mg | 49 % | |
| Total Carbohydrate 55.7g | 16 % | |
| Dietary Fiber 15.6g | 62 % | |
| Sugars, other 40.1g | ||
| Protein 9.9g | 14 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 306
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