Summer ratatouille with meat balls
The flavours in this summer ratatouille combine perfectly with meat balls for a tasty meal.
2 Tbsp tomato sauce
¼ cup dry breadcrumbs
Pepper to taste
2 eggplants, diced
2 onions, diced
2 cloves garlic, sliced
¼ cup canola oil
1 ½ cups tomatoes, diced
2 courgettes, diced
1 Tbsp vinegar
4 pita pockets, warm
Heat oven to 200°C.
Mix mince, tomato sauce and breadcrumbs together, season with salt and pepper.
Shape mixture into balls and refrigerate.
Place eggplant, onions, and garlic in a large roasting dish.
Add oil and toss the vegetables to coat them.
Place vegetables in oven and roast for 20 minutes.
Remove roasting vegetables from oven and add tomatoes, courgettes and sprinkle with vinegar.
Place meatballs on top.
Return roasting dish to the oven and cook for a further 20 minutes.
Serve meatballs and ratatouille with pita pocket.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||2.6g|