Ratatouille is a quick, easy way to get your daily veg and has the antioxidant benefit of tomatoes, which release their health-giving lycopene on cooking. You can vary the veggies; try adding broccoli or cauliflower, green beans or even carrots.
Serves: 4 • Prep: 10 mins • Cook: 30 mins • Easy 
  • 1 red onion
  • 1 clove of garlic – optional, it’s not happening in my house
  • 200g chestnut or white mushrooms
  • 2-3 courgettes
  • 1 red pepper
  • 1 yellow/orange pepper
  • 1 aubergine
  • 1 tin of chopped tomatoes
  • 400g of passata
  • 2 tbsps of tomato puree
  • dried mixed herbs
  • 1 tsp sugar
  • salt
  • olive oil
Finely chop the onion. Chop all the veggies nice and chunky.

Saute the onion in some olive oil, add the garlic here if using – crushed.

Add all the other veggies and cook til slightly softened, about 5-10 mins.

Add the chopped tomatoes, passata and puree. Add the salt, sugar and mixed herbs.

Simmer for 15 mins. Serve with pasta and parmesan, or under mashed potato with a grated cheese topping.

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