Ratatouille Style Aubergine, Pepper and Butter Beans
with Greek Style Cheese, Pesto and Ciabatta Dippers
Originating in the French city of Nice and cooked throughout the Provence region, ratatouille is a dish made of Mediterranean vegetables such as aubergines, courgettes, peppers and onions that are stewed together. This dish takes inspiration from ratatouille for a more filling dinner that's bulked up with beans.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Aubergine
(May contain Celery)
1 sachet(s)
Dried Oregano
1 carton(s)
Butter Beans
1 carton(s)
Tomato Passata
1 unit(s)
Bell Pepper
(May contain Celery)
28 grams
Red Wine Stock Paste
(Contains Sulphites)
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
40 grams
Baby Spinach
32 grams
Pesto
(Contains Milk)
50 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
1 tsp
Sugar
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the aubergine, then cut into roughly 2cm pieces.
Cut the pepper into 2cm chunks.
Pop the aubergine onto a large baking tray. Drizzle with oil, sprinkle over the dried oregano and season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast the aubergine on the top shelf until soft and golden, 25-30 mins.
When the aubergine is halfway through cooking, remove the tray from the oven and add the pepper to the tray. Drizzle with a little more oil, season with salt and pepper, then toss to coat together.
Return the tray to the top shelf for the remaining time until soft and slightly charred, 14-16 mins.
Meanwhile, drain and rinse the butter beans in a sieve.
Pop a large saucepan on medium-high heat and add the passata, butter beans, red wine stock paste, sugar and water for the sauce (see pantry for both amounts).
Stir together and bring to a boil, then reduce the heat. Leave to gently simmer until slightly thickened, 5-6 mins, then cover and set aside for later.
In the meantime, halve the ciabatta.
When the veg has finished roasting, pop the stew back on a medium heat.
Stir the spinach into the stew a handful at a time until wilted and piping hot, 1-2 mins, along with the roasted veg and butter (see pantry for amount).
Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
Meanwhile, halve the ciabatta.
If you're using the toaster, toast the ciabatta in your toaster until golden.
If you're using the oven, pop them into the oven to warm through, 2-3 mins.
Once toasted, drizzle over some oil, then cut the ciabatta halves diagonally into triangles.
When everything's ready, share the stew between your serving bowls.
Drizzle on the pesto and crumble over the Greek style salad cheese.
Serve the ciabatta triangles alongside for dipping.
Enjoy!
