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Quick and Easy Ratatouille

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 100 ml olive oil
  • 2 aubergines finely diced
  • 2 courgettes finely diced
  • 2 green peppers finely diced
  • 2 red peppers finely diced
  • 4 cloves garlic, chopped
  • handful of basil leaves, torn
  • sprig of thyme
  • 200 ml homemade tomato sauce
  • 10 grams Knorr Aromat

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

339kcal

Energy (kJ)

1417kJ

Protein (g)

5.4g

Carbohydrate incl. fibre (g)

25.8g

Carbohydrate excl. fibre (g)

15.5g

Sugar (g)

15.7g

Fibre (g)

10.3g

Fat (g)

26.1g

Saturated fat (g)

3.7g

Unsaturated fat (g)

21.3g

Monounsaturated fat (g)

18.3g

Polyunsaturated fat (g)

3.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

601mg

Salt (g)

1.50g

Vitamin A (IU)

2226IU

Vitamin C (mg)

127.8mg

Calcium (mg)

57mg

Iron (mg)

1.98mg

Potassium (mg)

1120mg

Total

1358kcal

5669kJ

21.6g

103.2g

62.0g

62.9g

41.2g

104.5g

14.7g

85.1g

73.2g

11.9g

0.0g

0mg

2406mg

6.00g

8905IU

511.1mg

228mg

7.92mg

4479mg


  • 1 Pour the olive oil into a large, deep frying pan and heat until really hot.
  • 2 Add in the aubergine and courgette and sprinkle with Knorr Aromat season. Fry for around 4–5 minutes stirring occasionally until lightly browned.
  • 3 Remove the vegetables with a slotted spoon. In the same pan, add the diced peppers and garlic season with Aromat and fry until lightly browned, stirring occasionally.
  • 4 Pour the tomato sauce into the frying pan, add the peppers and aubergines and cook for 5 minutes to heat through. Add the basil and thyme reserving a little basil for garnish.
  • 5 Transfer to a serving dish, garnish with the reserved basil and serve either hot, warm or at room temperature.