Ratatouille Style Aubergine 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. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.
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 unit(s)
Ciabatta
(Contains Cereals containing gluten)
1 carton(s)
Butter Beans
1 carton(s)
Tomato Passata
25 grams
Sun-Dried Tomato Paste
28 grams
Red Wine Stock Paste
(Contains Sulphites)
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.
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. Turn halfway through.
In the meantime, halve the ciabatta.
Meanwhile, drain and rinse the butter beans in a sieve.
Pop a large saucepan on medium-high heat and add the passata, butter beans, sun-dried tomato paste, 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.
When the aubergine 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 aubergine 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.
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!
