This 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!
- 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
- Cut up the aubergine and tomato in small cubes of (1,5 by 1,5cm).
- Pour the passata or pasta sauce in a (deep) pan on medium to high heat.
- Cut up the asparagus tips into small pieces of 1 by 1 cm.
- Add the spinach leaves to the pan.
- Then add in all of the cut-up vegetables. Let this cook for about 4 minutes, but make sure to stir regularly.
- 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.
- Then add in the oregano, garlic powder, sea salt and black pepper.
- Let all of this cook for another 4 minutes until the veggies have gone soft.
- That’s it! You have the option of serving this on its own or with some bread, crackers or rice.