Mushroom Ratatouille

Mushroom Ratatouille

By micahsmeals      ,

October 6, 2016

Nutrition: This immunity-boosting recipe is a great source of vitamin C, vitamin A and folate as well as dietary fibre and trace minerals.


1 cup aubergine, diced

2 tbsp olive oil

1 cup mushrooms, diced

1 small red onion, diced

1 clove garlic, minced

1 cup red pepper, diced

1 cup courgette, diced

400 g can chopped tomatoes

1 beef stock cube

1 tsp sugar

salt and pepper, optional


1Place the aubergine in a colander, sprinkle with salt; stand for 10 minutes then rinse off salt and pat them dry. (Aubergines sometimes contain bitter juices, which can be released and removed by salting.)

2Heat 1 tablespoon of the olive oil in a saucepan over medium heat. Add the mushrooms and sauté until brown. Set aside.

3In the same pan, heat 1 tablespoon of olive oil. Add the onion, garlic and peppers; sauté, stirring for about 5 minutes or until the onion is soft.

4Add aubergine and courgette; cook while stirring for about 5 minutes or until aubergine is browned slightly. • Return the mushroom to the saucepan. Add stock cube and simmer for 5 minutes.

5Add chopped tomatoes and sugar. If using, season with salt and black pepper to taste. Simmer, covered for about 20 minutes or until the vegetables are tender.


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