One of my favourites! Takes a little effort but it is so healthy and a great way to use up your vegetables! It’s pretty much a version of Ratatouille and comes in at 550 calories for the entire dish
The easiest way to do this is with a mandoline but you can slice. Or even just make it on the stove with cubes!
[ingredients title=”Ingredients”]
- 200g/1 eggplant (50 cals)
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120g/1 zucchini (25)
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100g/3 med tomatos (30)
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1 large sweet pepper (33)
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1/2 a medium onion (30)
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1/2 cup Spinach (10)
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1 cup of tomato sauce (75)
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3 Tbsp sour cream (90)
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1 Tbsp olive oil (120)
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2 Tbsp garlic (24)
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3 Tbsp parmesan (66)
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1 Tbsp each Rosemary, basil and oregano (~15)
[/ingredients]
[directions title=”Directions”]
- Slice vegetables thinly and arrange in ordered stacks.
- Spread tomato sauce on bottom of dish and spread sour cream.
- Sprinkle half of herbs then arrange stacks on top.
- When your dish is full drizzle olive oil, garlic, Parmesan and reserved herbs.
- Cover with foil and bake for about 45 minutes in preheated oven at 375F (or until sauce bubbles to top and veggies are tender)
- Serve hot (good with pasta, on bread, alone and better the next day)
[/directions]
