Butter Bean and Ditali Ratatouille
with Aubergine, Courgette and Garlic Bread
Originating in the French city of Nice and cooked throughout the Provence region, ratatouille is a dish made of Mediterranean vegetables such as aubergines, courgettes, peppers and onions that are stewed together. This dish takes inspiration from ratatouille for a more filling dinner that's bulked up with ditali pasta.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Aubergine
(May contain traces of: Celery)
1 unit(s)
Courgette
(May contain traces of: Celery)
1 unit(s)
Red Onion
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
3 unit(s)
Garlic Clove**
1 carton(s)
Butter Beans
90 grams
Ditali Pasta
(Contains: Cereals containing gluten, Wheat May contain traces of: Soya, Milk)
1 sachet(s)
Mixed Herbs
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
1 unit(s)
Ciabatta
(Contains: Cereals containing gluten, Wheat, Barley May contain traces of: Cereals containing gluten, Rye)
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
½ tsp
Sugar for the Onions
1 tsp
Sugar for the Sauce
150 milliliter(s)
Water for the Sauce
1 tbsp
Olive Oil for the Garlic Bread
20 grams
Butter
Nutritional information
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the aubergine, then cut into roughly 2cm pieces. Trim the courgette and slice into 1cm thick rounds.
Pop the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast the aubergine on the top shelf until soft and golden, 25-30 mins. Turn halfway through.
When the aubergine has roasted for 5 mins, add the courgette to the tray. Toss with oil, salt and pepper and return to roast, 20-25 mins.
Meanwhile, halve, peel and thinly slice the onion.
Heat a drizzle of oil in a large saucepan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Add the balsamic vinegar and sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.
Meanwhile, bring a large saucepan of water to the boil with 0.5 tsp salt for the ditali.
Peel and grate the garlic (or use a garlic press). Drain and rinse the butter beans in a sieve.
When your pan of water is boiling, add the ditali and bring back to the boil. Cook until tender, 10 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Once the onions have caramelised, add half the garlic along with the mixed herbs. Fry until fragrant, 1 min.
Add the butter beans, passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins.
Once thickened, remove from the heat and set aside for later. Cover to keep warm.
While everything cooks, halve the ciabatta. Spread the garlic over the cut side of the ciabatta and drizzle with the olive oil for the garlic bread (see pantry for amount).
When the veg has around 5 mins left, pop the ciabattas into the oven and bake until golden, 5-6 mins.
Once everything's ready, pop the saucepan with the beans on medium-high heat and heat until piping hot.
Stir the roasted veg, cooked pasta, cheese and butter (see pantry for amount) through the beans until melted. Add a splash of water if the sauce is looking a little thick.
When everything's ready, share your ratatouille style butter bean and ditali stew between your bowls.
Cut the garlic ciabattas diagonally into triangles and serve alongside your stew.
Enjoy!
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