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Ratatouille with Big Red

  • 4servings

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Source: www.lifestylefood.com.auReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tbsp olive oil

  2. 2 cloves garlic , finely sliced

  3. 1 red capsicum, sliced

  4. 1 yellow capsicum, sliced

  5. 1 green capsicum, sliced

  6. 1 zucchini, cubed

  7. 1 small eggplant, cubed

  8. fennel , roughly chopped

  9. red onion , roughly chopped

  10. 1 x 420g can of heinz big red tomato soup

  11. cup pitted black olives

  12. 6 basil leaves

  13. 2 sprigs thyme

  14. 250ml veg stock

  15. salt and pepper

  16. Crusty bread

Instructions Jump to Ingredients ↑

  1. Heat oil in a pan over a medium heat. Add onion and garlic and cook for 2-3 minutes or until translucent. Add fennel, eggplant, red, yellow and green capsicum, zucchini and thyme. Cook for a further 5 minutes.

  2. Pour in Heinz Big Red Tomato Soup, vegetable stock and add basil leaves. Reduce heat and cover. Cook slowly for 15 – 20 minutes, stirring occasionally. Season to taste and stir through olives.

  3. Serve warm with grilled crusty bread.

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