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Ratatouille Style Aubergine, Pepper & Butter Beans
Ratatouille Style Aubergine, Pepper & Butter Beans

Ratatouille Style Aubergine, Pepper & Butter Beans

with Greek Style Cheese, Pesto and Ciabatta Dippers

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 beans.

Tags:
Prepped in 10
Calorie Smart
Veggie
Allergens:
Sulphites
Wheat
Barley
Cereals containing gluten
Milk

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.

Total35 minutes
Active 10 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Aubergine

(May contain traces of: Celery)

1 unit(s)

Bell Pepper

1 sachet(s)

Dried Oregano

1 carton(s)

Butter Beans

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

1 unit(s)

Ciabatta

(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)

40 grams

Baby Spinach

32 grams

Pesto

(Contains: Milk)

50 grams

Greek Style Salad Cheese

(Contains: Milk)

Not included in your delivery

1 tsp

Sugar

100 milliliter(s)

Water for the Sauce

20 grams

Butter

Nutritional information

Energy (kJ)2212 kJ
Energy (kcal)529 kcal
Fat23.1 g
of which saturates10.3 g
Carbohydrate58.1 g
of which sugars16.3 g
Dietary Fibre17 g
Protein18.9 g
Salt4.55 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Sieve
Medium Saucepan

Instructions

Get Started
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the aubergine, then cut into roughly 2cm pieces.

Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

Roast the Aubergine
2

Pop the aubergine onto a large baking tray. Drizzle with oil, sprinkle over the dried oregano, 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.

When the aubergine is halfway through cooking, remove the tray from the oven and add the pepper to the tray. Drizzle with a little more oil, season with salt and pepper, then toss to coat together.

Return the tray to the top shelf for the remaining time until soft and slightly charred, 14-16 mins.

Start the Sauce
3

Meanwhile, drain and rinse the butter beans in a sieve.

Pop a large saucepan on medium-high heat and add the passata, butter beans, red wine stock paste, sugar and water for the sauce (see pantry for both amounts).

Stir together and bring to a boil, then reduce the heat. Leave to gently simmer until slightly thickened, 5-6 mins, then cover and set aside for later.

In the meantime, halve the ciabatta.

Finishing Touches
4

When the veg has finished roasting, pop the stew back on medium heat.

Stir the spinach into the stew a handful at a time until wilted and piping hot, 1-2 mins, along with the roasted veg and butter (see pantry for amount).

Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

Toast the Ciabatta
5

Meanwhile, halve the ciabatta.

If you're using the toaster, toast the ciabatta in your toaster until golden. 

If you're using the oven, pop them into the oven to warm through, 2-3 mins.

Once toasted, drizzle over some oil, then cut the ciabatta halves diagonally into triangles.

Serve
6

When everything's ready, share the stew between your serving bowls.

Drizzle on the pesto and crumble over the Greek style salad cheese.

Serve the ciabatta triangles alongside for dipping.

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