Ratatouille with garlic bread
This rustic Farmhouse stew works best with very ripe plum tomatoes
SERVES 4 READY IN ABOUT 1 HOUR 15 MINUTES
1 aubergine, roughly chopped
2 red peppers, deseeded and cut into bite-size pieces
2 courgettes, halved lengthways and thickly sliced
Sea salt and freshly ground black pepper
2 small onions, thinly sliced
4 garlic cloves, thinly sliced
1 tsp coriander seeds, crushed
600g plum tomatoes, skinned and roughly chopped
400g can haricot beans, drained and rinsed
2 tbsp tomato puree
A handful of fresh basil leaves, to garnish
For the garlic bread:
2 garlic cloves, finely chopped
A small handful of fresh flat-leaf parsley, finely chopped
4 x 60g wholemeal rolls
1 Preheat your oven to 190°C/fan 170°C/gas 5. Put the aubergine, peppers and courgettes in a bowl, spray with Frylight and season. Fry in batches over a high heat for 2-3 minutes, until browned but not cooked through.
2 Spray a flameproof casserole dish with ftylight and fry the onions over a medium heat for 3 minutes. Add the garlic and coriander and fry for a further 2 minutes. Stir in the tomatoes, haricot beans and tomato purée. Add the browned veg and cook for 2 minutes. Cover and bake for 30 minutes.
3 Meanwhile, mix the quark with the garlic and parsley. Make two slices in each roll. cutting almost through from top to bottom. Spread the garlic mixture into the slices then spray each roll with Frylight and wrap in foil.
4 Remove the casserole from the oven. Stir, re-cover, then return to the oven for 15 minutes, with the bread on the shelf below. Garnish the ratatouille with basil and serve with the garlic bread.
Syns per serving: • Extra Easy FREE* • Green FREE* *Add 6 Syns if not using the wholemeal roll as a Healthy Extra
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