Ratatouille with cannellini beans and basil
Slow stewed courgette, aubergine and peppers in tomatoes with creamy cannellini beans, no oil at all.
- Time55 min
- LevelEasy
- Costabout £1.55 a head
Ingredients
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Method
- 1
Boil the potatoes for 15 minutes until tender, then drain.
15 min - 2
Spray a large pan with low fat cooking spray. Cook the onion and aubergine over a medium heat for 10 minutes, stirring, until starting to brown. Add a splash of water if they stick.
10 min - 3
Add the courgettes, peppers and garlic and cook for 5 minutes.
5 min - 4
Stir in the tomato purée, tomatoes and thyme. Simmer for 25 minutes with a lid half on, until the vegetables are very soft.
25 min - 5
Add the cannellini beans and balsamic vinegar and heat for 3 minutes.
3 min - 6
Stir through the basil and serve with the potatoes.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.