Ratatouille
1 clove garlic, chopped
1 onion chopped
Fry in tiny amount of olive oil for 3 mins
1 courgette chopped
1 Auvergne chopped
1 green pepper/red pepper
Added to pan, soften for 5 mins
Cherry tomatoes if u fancy
Plus carton of chopped tomato added with sprinkle of herbes de Provence.
Cook for 30 mins an season to taste. If you like zing add a red chilli.
Serve with cauldron Lincolnshire 'saisages' a large cupful of ratatouille is about 100 cal maxi.
Also good as a tipping for jacket spud. Leftovers can be blended and used as a sauce for pasta.
Doubles up well.