Ratatouille crumble

Ratatouille crumble

By
From
Digestion
Serves
1

This is amazing. I know, I would say that, but seriously. So much flavour. Great textures, huge amounts of fibre and an abundance of nutrients. Great with a side salad, or even in smaller portions as a side dish for white fish or chicken.

Ingredients

Quantity Ingredient
1 large red onion, finely chopped
2 garlic cloves, finely chopped
1 tablespoon olive oil
sea salt
freshly ground black pepper
1 courgette, cut into semicircular slices
1 red pepper, deseeded and chopped
1/2 small aubergine, chopped
400-500g tomato passata
handful oats
2 tablespoons sunflower seeds
1 tablespoon flax seeds
1 tablespoon grated parmesan cheese

Method

  1. Begin by sautéing the onion and garlic in the oil, with a good pinch of sea salt, until the onion begins to soften. Add the courgette, pepper and aubergine and continue to sauté until all the vegetables are starting to get soft.
  2. At this stage, add the passata and a generous amount of salt and pepper (to taste) and simmer for 12–15 minutes, stirring frequently. The mixture needs to reduce to a thick ratatouille, not vegetables in a watery tomato sauce. Give it enough time to reduce and thicken. Meanwhile, preheat the oven to 180°C.
  3. Transfer the mixture to a baking dish. Sprinkle enough oats over the top to give an even coverage of about 5mm thickness. Dishes vary, that’s why I don’t specify a measurement, just sprinkle it evenly and you are away! Sprinkle the seeds and Parmesan over the top. Bake in the oven for 10–12 minutes, long enough for the crumble topping to turn golden and crispy.

Note

  • Best for constipation.
Tags:
health
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