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
freshly ground pepper, to taste
2 eggplants, diced
2 onions, peeled and diced
2 cloves garlic, sliced
¼ cup canola oil
1½ cups diced tomatoes
2 courgettes, diced
1 Tbsp vinegar
4 pita pockets, warm
Preheat oven to 200°C.
Mix mince, tomato sauce and breadcrumbs together.
Season with salt and pepper and 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 in preheated oven and roast for 20 minutes.
Remove from the oven, add tomatoes and courgettes and sprinkle with vinegar.
Place meatballs on top, return the roasting dish to the oven and cook for a further 20 minutes.
Serve meatballs and ratatouille with a pita pocket.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||5.6g|