Ratatouille Scrunch Pie

Name: Ratatouille Scrunch Pie with Aubergine, Butter Beans and Peppers
Total time: 40 min
Yield: 2
Cuisine: Fusion
Ingredients: 1 Aubergine; 1 Provencal Herbs; 1 Bell Pepper; 1 Garlic Clove**; 100 Greek Style Salad Cheese; 1 Butter Beans; 10 Vegetable Stock Paste; 1 Finely Chopped Tomatoes with Onion and Garlic; ½ Filo Pastry Sheets; 75 Water for the Sauce; ½ Sugar for the Sauce

with Aubergine, Butter Beans and Peppers

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Our Ratatouille Scrunch Pie is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:

Veggie

Allergens:

Milk

•Celery

•Cereals containing gluten

•Soya

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.

Total40 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

Aubergine

(May contain traces of: Celery)

Provencal Herbs

Bell Pepper

(May contain traces of: Celery)

Garlic Clove**

100

Greek Style Salad Cheese

(Contains: Milk)

Butter Beans

Vegetable Stock Paste

(Contains: Celery)

Finely Chopped Tomatoes with Onion and Garlic

Filo Pastry Sheets

(Contains: Cereals containing gluten, Soya)

Not included in your delivery

Water for the Sauce

Sugar for the Sauce

Nutritional information

Energy (kcal)547 kcal

Energy (kJ)2288 kJ

Fat12.9 g

of which saturates7.5 g

Carbohydrate76.3 g

of which sugars24.9 g

Protein24.8 g

Salt5.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Knife

•Sieve

•Garlic Press

•Grill Pan

•Oven dish

Instructions

Preheat your oven to 200°C. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 1 cm pieces. Pop the aubergine onto a baking tray. Sprinkle over the Provencal herbs. Drizzle with oil, season with salt and pepper and toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until the aubergine is soft and golden, 20-25 mins. Turn halfway through cooking.

Halve the pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press). Crumble the Greek salad cheese into small pieces. Drain and rinse the butter beans in a sieve. Once the aubergine has been cooking for 5-6 mins, add the pepper to the tray. Cook for the remaining time.

Meanwhile. heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the garlic and season, then cook for 30 secs. Add the water, sugar (see ingredients for both amounts), vegetable stock paste and finely chopped tomatoes. Stir to combine then simmer until thickened, 5-6 mins.

Once the sauce has thickened, stir in the butter beans and roasted veggies. Spoon the ratatouille mixture into a baking dish and sprinkle the Greek salad cheese over. Halve the filo pastry sheets to make squares.

Scrunch each filo pastry sheet into a very loose ball and place on top of the ratatouille. Repeat until the whole dish is covered, making sure not to overcrowd the pastry. Drizzle the pie with oil and then bake on the top shelf of your oven until the filo is golden, 10-15 mins.