Provencal Vegetable Stew (Ratatouille)

"This famous Provençal vegetable stew is best made in the autumn when the vegetables needed for it are cheap and plentiful. This can be a most attractive dish but not if it ends up mushy. So to avoid this, make sure you don't cut up the vegetables too small (they must retain their individuality), and also make sure you get rid of the excess moisture in the courgettes and aubergines by salting and draining them at the start."
Servings:
4 people

Health Score

High
Medium
Low
9.5 / 10
High score

Glycemic Index

Index
21
Low
Load
6
Low

Nutrition per serving:

Calories257.25 kcal13%
Fat15.53 g22%
Carbs29.04 g11%
Sugars17.94 g20%
Protein5.90 g12%
Sodium220.38 mg11%
Fiber10.48 g37%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
21
Low
Glycemic Load
6
Low

Ingredients

2 large aubergines
3 medium courgettes
2 medium onions
2 red or green peppers
4 large tomatoes, or 1 x 14 oz (400 g) tin Italian tomatoes, well drained
2 cloves garlic, crushed
4 tablespoons olive oil
1 level tablespoon roughly torn fresh basil
salt and freshly milled black pepper

Directions

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