Ratatouille

Serves - 4

Lovely hearty vegetable stew bursting with fibre and medicinal herbs.

Oregano’s antibacterial and antioxidant properties makes it a very useful addition to a gut health protocol as it send bad bacteria packing and may also protect against some viruses. It also neutralises free radicals and reduces inflammation.

Nutrition per serving

Fat: 5 g

Carbs: 21 g / Fibre: 9 g (Net Carbs: 12 g)

Protein: 5 g

Ingredients

• 1 aubergine

• 1 courgette

• 1 onion

• 1 red pepper

• 6 mushrooms

• 2 cloves garlic

• 400g tinned tomatoes

• 2 T oregano (fresh or dried)

• 1 t smoked paprika

• 1 t chilli flakes

• avocado oil

• mozzarella (optional)

• olive oil

• salt & pepper

---

Method

1. Preheat oven to 180ºC / 350 F.

2. Cut aubergine, courgette, onion and red pepper into chunks.

3. Drizzle with avocado oil and 1 T oregano and bake for 30 - 40 mins.

4. In a pan sweat garlic in avocado oil.

5. Add tinned tomatoes and herbs.

6. Fill the empty tin half full of water, pour that in and simmer for 10 mins.

7. Add roasted veg to the pan and continue to cook for another 20 mins.

8. Serve ratatouille with mozzarella and a drizzle of olive oil, salt and pepper.