Ratatouille with almond and basil crustRatatouille with almond and basil crust (serves 1)

Ingredient Calories per serving
235g eggplant/aubergine, sliced 57
salt and pepper to taste 0
1 tbsp sunflower oil 120
70g red pepper, diced 22
250ml tomato sauce (or 250g fresh or canned tomatoes, puréed) 45
25g whole blanched almonds 144
bunch of basil 1

Total calories per serving: 390

Method: Toss the eggplant slices in the oil, salt and pepper. Heat a non-stick frying pan on a medium-high heat and add the slices in a single layer. (You could also use a broiler/grill/barbecue for this). Cook for around 10 minutes, turning regularly, until the eggplant is soft and browning. Add the pepper and cook for a further minute or two, then stir in the tomato sauce and turn the heat down to a simmer. Meanwhile, put the basil and almonds into a blender or food processor and blend until they are the size of breadcrumbs.

Dish the ratatouille mixture onto a plate and top with the almond and basil crumbs.