Not-So-Classic Ratatouille

Great.jpgThis might come a surprise to some, but there are still some vegetables I really do not like. Especially when they are cooked. Maybe it is the texture that bothers me most! Funnily enough, many ratatouilles include two of my least favourite vegetables; bell peppers and mushrooms.

Yet, during these cold winter months, all I crave are vegetable stews and curries to warm me up. This is why I have decided to come up with an easy, super healthy and oil-free ratatouille containing only vegetables I love. Try it out and let me know if you like it, too!

 

 

You’ll need

Serves 1 

  • 1/2 raw aubergine (about 150g)
  • 1 medium tomato (about 180g)
  • 130g asparagus tips
  • 50g raw spinach leaves
  • 200g passata (or organic tomato pasta sauce)
  • 1 small tbsp buckwheat flour
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • Black pepper

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Steps

  1. Cut up the aubergine and tomato in small cubes of (1,5 by 1,5cm).
  2. Pour the passata or pasta sauce in a (deep) pan on medium to high heat.
  3. Cut up the asparagus tips into small pieces of 1 by 1 cm.
  4. Add the spinach leaves to the pan.
  5. Then add in all of the cut-up vegetables. Let this cook for about 4 minutes, but make sure to stir regularly.
  6. Turn down the heat to low heat and add in the buckwheat flour. Stir that in well-it is meant to thicken up the sauce, so if you feel you need more or less feel free to alter the amount of flour you use.
  7. Then add in the oregano, garlic powder, sea salt and black pepper.
  8. Let all of this cook for another 4 minutes until the veggies have gone soft.
  9. That’s it! You have the option of serving this on its own or with some bread, crackers or rice.

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