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Ingredientes
- 1 lrg /medium potato per person
- 1 Tbsp. Extra virgin olive oil
- 1 lrg Spanish onion, peeled and sliced
- 1 sm Aubergine, sliced into rounds about 1cm thick
- 4 sm Courgettes, trimmed and sliced
- 1 x 450 gram tin minced plum tomatoes
- 1 lrg Red pepper, cored, seeded and sliced
- 1 lrg Clov garlic, crushed
- Â Â Salt and pepper to taste
Direcciones
- Preheat the oven to 220C/gas 7.
- Scrub the potatoes thoroughly under cool running water. Remove any "eyes".
- Prick the skins several times with a fork.
- Bake in the oven for 1-1 1/4 hrs till soft all the way through. Test by squeezing with your hands.
- If desired crunchy vegetables, reduce the cooking time of the ratatouille by about half and add in the courgettes for the last 10 min only so which they retain their fresh green colour and texture.
- Heat the oil in a large non stick pan. Add in the onion and cook over a medium heat for about 10 min or possibly till softened, stirring often.
- Add in the remaining vegetables, the garlic, salt and pepper. Stir well. Cover the pan and cook over a low heat for about 45 min or possibly till the vegetables are tender but still retain their shape. Stir gently from time to time. Check the seasoning before serving.
- Take the baked potatoes out of the oven and split down the middle. Spoon the ratatouille into the split potato and serve sprinkled with shredded basil.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1435g | |
| Calories 456 | |
| Calories from Fat 142 | 31% |
| Total Fat 16.18g | 20% |
| Saturated Fat 2.35g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 70mg | 3% |
| Potassium 3276mg | 94% |
| Total Carbs 75.9g | 20% |
| Dietary Fiber 34.0g | 113% |
| Sugars 35.69g | 24% |
| Protein 15.36g | 25% |
