Herb Ratatouille with Pasta or Cous Cous

The golden rule is to read what you eat. Don't just look at the 99% Fat Free logo and surmise that it's okay to eat, read the list of ingredients. What they take out in fat is often replaced with sugar.

1 teaspoon Olive Oil
1 clove Garlic, crushed
1 brown onion, chopped
1 eggplant, cubed
3 zucchini, cubed
1 green capsicum, sliced
2 field tomatoes, chopped
1 tablespoon red wine
1/3 cup water
1 tablespoon tomato paste
5-6 leaves fresh basil
300g Pasta (penne being the best for this recipe) or Cous Cous

  1. Heat the oil in a large saucepan and cook the onion and garlic until soft
  2. Stir in the eggplant and cook it until it's soft.
  3. Remove the eggplant and place it on absorbent paper so that the oil is drained.
  4. Cook the zucchini and capsicum separately, following the same method as the eggplant.
  5. Return all the cooked vegetables to the saucepan and add the tomato, wine, water, paste and cook for about five minutes or until the mixture is cooked through.
  6. Stir in the basil just before serving.
  7. Meanwhile cook you pasta or cous cous as instructed on the pack.
  8. Top the pasta or cous cous with the ratatouille and serve with some of our delicious Fat Free Turkish Bread.

Angie K - caring for your health and well being.


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