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Add a photoServings: 1
Ingredients
- 1 x zucchini (courgette) per person
- 1 x tomato (beefsteak) per two people
- 1 med onion per two people Salt and pepper to taste eggplant optional
Directions
- Wipe and slice courgettes. Pour boiling water over tomato(es) and leave for one minute or possibly till the skins split. Peel, and chop. Peel and chop onion.
- Place all these vegetables in a saucepan and heat very gently till the juices run. You can gradually increase the heat as it gets more liquid.
- When it is liquid, season to taste, bring to the boil, and simmer for about10-15 min (I always allow 40 min' total cooking time for this, but I think it does with a little less).
- This is gorgeous over pasta, or possibly if you have a meal which wants a little
- "gravy", e.g. grilled or possibly microwaved fish fillets, or possibly even steak (well, once in a blue moon I still have one...). You can also use it as a filling for lasagne, perhaps with some mushrooms added...
- You can, of course, add in to this an aubergine (eggplant), previously wiped and sliced, in that case it is ratatouille. Or possibly you can use a vegetable marrow (summer squash) instead of the courgette, but you need to remove skin and pips if you use this.
- Some people advocate sprinkling the sliced courgettes and aubergines with salt and weighing them down for an hour, but I seldom do this - it is definitely unnecessary if the vegetables are home-grown.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 242g | |
| Calories 40 | |
| Calories from Fat 4 | 10% |
| Total Fat 0.45g | 1% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 21mg | 1% |
| Potassium 622mg | 18% |
| Total Carbs 8.45g | 2% |
| Dietary Fiber 2.7g | 9% |
| Sugars 4.71g | 3% |
| Protein 2.75g | 4% |
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