B00CU1W244_EBOK

1 SERVE =
2½ units vegetables
1½ units fats
Middle Easter
SERVES 4 PREP 15 mins
1 tablespoon olive oil
1 red (Spanish) onion, sliced
1 red capsicum (pepper),
trimmed, seeded and chopped
into 3 cm pieces
1 green capsicum (pepper),
trimmed, seeded, and chopped
into 3 cm pieces
2 eggplants (aubergines),
cut into 3 cm cubes
cooking oil spray
2 tomatoes, roughly chopped
1 tablespoon ground coriander
3 teaspoons ground sumac
½ teaspoon ground allspice
2 zucchinis (courgettes), trimmed
and chopped into 3 cm pieces
3 cloves garlic, finely chopped
2 teaspoons sesame seeds
1
2
3
Middle Eastern spices t
accompaniment to just
herbs, stir through som
flat-leaf parsley at the e
Place a large saucepan o
oil and onion and cook fo
soften. Add the red and g
Spray the eggplant with c
stirring, for 5 minutes un
tomato and ground spice
covered, for 30 minutes, s
and garlic, season to tast
covered, for 20 minutes u
Meanwhile, toast the ses
medium heat for 3–4 min
Serve the ratatouille spri
Tip: Add 1⅓ cups (250 g) d