This colourful and summery version of ratatouille is easy to put together and is packed with an extra dose of protein thanks to Wattie’s Chickpeas in Spring Water. It’s a great vegetarian option to bring to summer barbecues. Serve hot or at room temperature as a salad.
- Prep Time10 min
- Cook Time25 min
- Total Time35 min
- YieldServes 6
Ingredients
- 1 medium red onion, diced
- 2 cloves garlic, crushed
- 2 Tbsp tomato paste
- 2 small courgettes, chopped
- 1 small eggplant, cut into 1 cm cubes
- 1 medium red capsicum, deseeded and chopped
- 400g can Wattie’s Chopped Tomatoes in Puree
- 400g can Wattie’s Chickpeas in Springwater, well-drained
- 1 – 2 Tbsp basil pesto
Method
Heat 2 tablespoons of olive oil in a saucepan.Add chopped red onion and cook over medium heat until onion softens. Add garlic and cook a further minute.
Stir in tomato paste. Add courgettes, eggplant and red capsicum and stir cooking for a further minute.
Pour over Wattie’s Chopped Tomatoes and stir while bringing to. the boil. Reduce heat. Cover and simmer for 15 minutes.
Add Wattie’s Chickpeas and continue cooking for a further 5-10 minutes until the vegetables are tender. Stir through 1-2 tablespoons of basil pesto before serving. Season to taste.
Serve hot as a side dish with grilled chicken or fish or at room temperature as a salad garnished with crumbled feta
Enjoy!
This recipe is courtesy of Wattie’s Food In A Minute.
