Ratatouille jacket potatoes
Ratatouille is slow-stewed summer vegetables, and here it fills a baked potato. Good for a Sunday when the oven is on anyway.
- Time
- 80 min
- Serves
- 2
- Also
- Gluten-free
- Season
- Summer
Made without gluten ingredients.
Method
- Set the oven to 200°C (180°C fan). Scrub and prick the potatoes, rub them with salt and bake on the shelf for 60 to 70 minutes.
- Chop the aubergine, courgette and red pepper into 2 cm chunks. Finely chop the onion and crush the garlic.
- Warm the olive oil in a large, deep pan over a medium heat. Cook the onion for 5 minutes, then add the aubergine and cook for 8 minutes, stirring, until it softens and starts to brown.
- Stir in the courgette, pepper, garlic and oregano and cook for 5 minutes.
- Pour in the chopped tomatoes and 100 ml of water, season with salt and pepper and simmer uncovered for 20 minutes, until the vegetables are tender and the sauce is thick.
- Tear in most of the basil. Cut a cross in each potato and squeeze to open.
- Spoon the ratatouille into the potatoes and finish with the remaining basil.
Tip Leftover ratatouille is just as good cold or reheated the next day, stirred through pasta or piled on toast.
Per portion
| Energy | 407 kcal |
| Protein | 13 g |
| Carbohydrate | 67 g |
| of which sugars | 23 g |
| Fat | 9 g |
| of which saturates | 1 g |
| Fibre | 15 g |
| Salt | 0.14 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- baking potato2
- aubergine1
- courgette1
- red pepper1
- onion1
- garlic2 cloves
- chopped tomatoes1 tin
- dried oregano1 tsp
- olive oil1 tbsp
- basil½ bunch
