RATATOUILLE BOWL

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SERVES 1

There’s something wondrous about a perfectly cooked eggplant, and you can’t beat experiencing its tender silkiness in a bowl of steamy ratatouille. Eggplants also contain beneficial phenolic and flavonoid antioxidants that help protect against hypertension, type 2 diabetes, cardiovascular disease and liver toxicity.

1 tablespoon olive oil or butter, or 2 teaspoons ghee

1 spring onion (scallion), finely chopped

2 garlic cloves, crushed

1 zucchini (courgette), diced

1 red capsicum (pepper), seeded and diced

¼ eggplant (aubergine), diced

4 tomatoes, chopped

Heat the oil, butter or ghee in a medium frying pan over medium heat. Add the spring onion and garlic and cook, stirring frequently, for 2–3 minutes or until softened. Add the remaining Ingredient and stir to combine. Reduce the heat to low and cook, covered, for 25 minutes or until the vegetables are tender.

Remove from the heat and allow to cool slightly, then purée in a food processor until smooth. If you prefer a chunkier version, and your tummy can take it, omit the processing step, as illustrated opposite.