Ratatouille with a kick

Ratatouille again? Well it’s that time of year when the garden is churning out peppers, eggplants and tomatoes faster than I can keep up. I made a lovely spicy eggplant chutney at the weekend and plan to preserve more of them up by making another batch of that, but in the meantime it’s back to ratatouille for my working lunch today. It’s just such a convenient way of using up a whole range of glut-veg. In this one I’ve added a couple of the hotter peppers, some cumin and some smoked paprika to spice it up a bit.

This makes quite a lot of ratatouille – you could easily have it as a side dish for two, bringing the calorie count down to 220.

Ratatouille with a kick (serves 1 or 2)

Ingredient Calories per serving
2 tbsp olive oil 240
335g eggplant/aubergine, cut into chunks 82
100g red pepper, diced 31
25g Hungarian hot wax pepper (like a jalapeño), diced 9
1 fresh cayenne pepper 2
1 tsp cumin seeds 8
55g zucchini/courgette, sliced 9
300g paste tomatoes, peeled and roughly chopped 54
1 tsp smoked paprika 6
salt and pepper 0

Total calories per serving: 440 (or 220 for two)

Method: Heat the oil in a large pan. Add the chunks of eggplant and cook over a medium heat for five minutes. Stir in the peppers and cumin and cook for another five minutes. Then add the zucchini and fry for a further five minutes. By now, the eggplant should be soft. Stir in the diced tomatoes and the smoked paprika and simmer until the tomatoes have reduced to a rich red sauce. Season to taste.

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