Pan-Fried Ratatouille

A classic Provencal vegetable dish featuring sautéed aubergine, courgette, and peppers, finished with saffron, tomatoes, and fresh coriander.

Vegetarian Vegan Healthy Dairy Free Gluten Free Provence

Estimated Nutrition

Calories

146.1

kcal / serving

584.2 kcal total

Carbs

12.2g

per serving

48.6 g total

Fat

10.7g

per serving

42.8 g total

Protein

2.6g

per serving

10.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

squeeze

Lemon Juice

NutsSeeds

Garlic

chopped

pinch

Chilli Powder

Coriander

fresh leaves, chopped

0.75

tsp

Saffron Strands

soaked in 15ml warm water

to taste

Salt

to taste

Black Pepper

coarsely ground

OilsFats

Olive Oil

Vegetables

piece

Onion

diced

piece

Aubergine

diced

piece

Courgette

diced

piece

Red Pepper

diced

piece

Tomatoes

peeled, de-seeded and diced

Method

Sprinkle aubergine with salt and rest for 15 minutes before rinsing and drying.

Soften the onion and garlic in olive oil over gentle heat.

Add the diced aubergine, courgette, red pepper, and chilli powder to the pan.

Fry the vegetables for 10 minutes until soft and season with salt and pepper.

Stir in the chopped tomatoes and heat for 5 minutes.

Add the chopped coriander and soaked saffron strands.

Finish with lemon juice and adjust seasoning before serving.