Sicilian Ratatouille

Course : Vegetables
Serves: 4
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2 medium eggplants -- chopped
1 teaspoon salt and freshly ground black pepper
1 medium Onion -- chopped
1 medium red or yellow pepper -- de-seeded and sliced
2 Sticks celery -- sliced
4 ounces mushrooms -- sliced
2 Cloves garlic -- finely chopped
1 teaspoon capers
1 Can chopped tomatoes
8 whole green olives
2 tablespoons chopped fresh oregano
1 teaspoon sugar
1 ounces unsalted peanuts

Preparation / Directions:

Place eggplants in a colander. Sprinkle with salt and leave for 20 mins. Rinse well and pat dry. Mix together onion, red pepper, celery, mushrooms, garlic end eggplants and dry-fry until soft. add capers, tomatoes, olives, oregano; season. Cook for 10 more mins, then stir in sugar and peanuts. Serve with brown rice and sweetcorn.


Nutritional Information:

143 Calories (kcal); 5g Total Fat; (28% calories from fat); 5g Protein; 23g Carbohydrate; 0mg Cholesterol; 112mg Sodium

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