Roasted Ratatouille
This is copied from the software I use to do nutritional analysis on my recipes. The list don't quite line up but - you get the picture! Roasted Ratatouille (Recipe for 8 servings) Ingredient Amount Onions, raw, chopped 130 grams Eggplant, raw, cut in 1" cubes 190 grams Squash, zucchini, with skin, raw, sliced 190 grams Tomatoes, red, ripe, average (2.6" diam, 4.3 oz) 3 pieces Mushrooms, common, raw, cut in pieces 100 grams Salt, table, 1/5 oz per teaspoon 1/2 tsp Pepper, black, 1/14 oz per teaspoon 1/2 tsp Peppers, sweet, red, raw, chopped 70 grams Oil, olive, 0.5 oz per T 1 1/2 tbsps Garlic, raw, average cloves (1/9 oz) 3 pieces Directions Slice up the onion, cube eggplant, slice courgette, quarter the tomatoes, cut the pepper into chunks, slice mushrooms roughly. Toss all the vegetables in olive oil and season well. Cut the top off a whole head of garlic and drizzle with oil. Put everything in a roasting tin and roast for 20 mins. Take out the garlic and squeeze out about 3 cloves of garlic. Keep the rest to use on something else. Drain off any liquid into a pan with the roasted garlic and mash the garlic. Add all the vegetables, stir to mix in the garlic and simmer for 5 mins with the lid on the pan. This final cooking brings all the flavours together and lets you squash the tomatoes to make a sauce. Test the seasoning. This is 880g of veg which is 8 portions for me but may be less for you depending on your allowances. This freezes well and goes with just about anything so it's a quick way to get your allowance of veges. Nutrients in 1 Serving Nutrient Amt %DV Calories 52 2.6 Fat g 2.87 4.42 Saturated g 0.407 2.03 Polyunsat. g 0.402 1.79 Monounsat. g 1.88 0 Trans Fat g 0 0 Cholesterol mg 0 0 Sodium mg 154 6.42 Potassium mg 307 8.77 Carbohydrate g 7.19 2.4 Dietary Fiber g 2.22 8.88 Nutrient Amt %DV Sugars g 2.25 3.75 Protein g 1.66 3.32 Vitamin A mcg 44.6 0.89 Vitamin C mg 29.4 49 Calcium mg 15.5 1.55 Iron mg 0.553 3.07 Vitamin D IU 2.25 0.56 Vitamin E IU 1.14 3.8 Thiamin mcg 72.4 4.83 Riboflavin mcg 128 7.53 Niacin mg 1.12 5.6 Nutrient Amt %DV Vitamin B6 mcg 181 9.05 Folate mcg 28.2 7.05 Vitamin B12 mcg 0 0 Phosphorus mg 45.7 4.57 Magnesium mg 16.8 4.2 Zinc mg 0.278 1.85 Copper mcg 118 5.9 Manganese mg 0.212 10.6 Selenium mcg 1.72 2.46 Water fl oz 4.25 3.94 Alcohol fl oz 0 0

I've recently started making my Ratatouille in the oven and it works really well! Thanks for a recipe with actual measures! And the addition of garlic like that sounds very good! can't wait to try your recipe :) I lived in Jerusalem years ago and Ratatouille was a staple. By reheating a portion in a small frypan and adding a couple of eggs and stirring over enough heat to cook the eggs through it used to make a dish known as (I think I have this right) "Shakshuka". Perhaps anyone good with their Hebrew could correct me if I'm wrong with the name! I used to eat that often for lunch and it occurred to me it would make a good SS compliant meal. It's summer vege season (hooray!) so a good time to bump this I think! Thanks again, Joanna.

That sounds interesting. Do you beat the eggs before adding them or just break them up a bit when you cook them? I wonder if I could get used to this for breakfast. Fitting your veg in with eggs for breakfast is always the challenge. That would be a nice easy recipe since I have portions of ratatouille in the freezer. By the way, I just made a stuffed mushroom recipe that included 5 whole heads of garlic roasted and made 6 servings. I thought it sounded like a lot of garlic but decided to make the recipe as written. It was delicious. Roasted garlic is such a different taste to fried garlic. I think I would make another change to this recipe to include the whole head of garlic.

Hi :)
I mix the eggs lightly with a fork before adding - I always break then into a small bowl first because I'm a shocker for getting a bit of shell in them. :oops: Also, if the ratatouille is cold from the fridge it pays to warm it a little first in the pan before adding the eggs so you end up with veges heated well and eggs cooked (and not over cooked) at the same time. Yes it does make a nice breakfast :) Another idea- On Saturday night I made a batch of the ratatouille then 20 minutes before it was done I took out one portion and put it on top of a serving of gurnard (white fleshed fish) in a smaller baking dish, then popped the smaller dish back in the oven to cook while the rest finished off too. Delicious! (I don't have nonstick pans or olive oil spray and I had been wondering how I could cook the fish in a healthy way.) It's the season for ratatouille (hooray!) - may as well enjoy it as many ways as possible! :)