High Volume Ratatouille
Difficulty: moderateServings
3
servingsPrep time
30
minutesCooking time
40
minutesCalories
489
kcalProtein
42
gCarbs
51
gFat
13
gThis is by far one of the best meals for cutting. I enjoyed it the most during the four weeks of my 1200kcal diet, and Lee loved it too! It looks amazing, so I think we could serve it if you ever invite people over for dinner or for a potluck.
Ingredients
Garlic
30 gOlive oil
10 gButter
10 gSalt
5 gOnions
330 gMushroom
500 gMutti Polpa Finely Chopped Tomatoes
2 canTomato
250 gEggplants
250 gZucchini
400 gStevia
15 gDasida (Beef Flavor)
10 gTesco Cooked & Peeled King Prawns
500 gBlack Pepper
1 pinch
Directions
- Preparation
- Chop the onion.
- Mince or prepare the garlic (if not already minced).
- Slice the mushroom, tomato, eggplant, and zucchini.
- Rinse and drain the frozen prawns (if needed).
- Grate or prepare cheese for garnish.
- Cooking
- Heat olive oil in a pan. Add garlic and sauté until fragrant.
- Add onion and cook until softened.
- Add butter and mushroom, season with salt, and cook until liquid evaporates.
- Stir in polpa tomato, stevia, and dasida.
- Simmer for 10–15 minutes until thickened.
- In a baking dish, spread the base sauce evenly.
- Add the prawns on top.
- Neatly layer tomato, eggplant, and zucchini. Spray lightly with olive oil.
- Preheat oven to 200°C.
- Bake for 30 minutes until vegetables are tender and prawns cooked through.
- Sprinkle cheese and dried parsley on top (optional: melt under grill for 3–5 min).
- Season with salt and black pepper.
- Serve hot.
Recipe Video
Notes
- You can use any tomato pasta sauce instead of polpa tomato. If you do, adjust the amount of seasoning (salt, stevia, and dasida).
- You can also replace dasida with any type of stock. *Optional: Grated parmesan cheese, parsley.