Ratatouille

Introducing the Healthpath Ratatouille recipe. This vibrant mix of aubergine, courgette, peppers, and tomatoes is packed with gut-loving goodness. Think of it as a symphony of colour and flavour that also happens to be a powerhouse of fibre, vitamins, and the prebiotics your gut bacteria thrive on. It’s like spring cleaning for your digestion – just tastier!

Ingredients:

1/3 cup Extra Virgin Olive Oil 4 Tomato (diced)
2 Aubergine (cut in 1 inch cubes)
2 White Onion
3 Red Bell Pepper (cut in 1 inch cubes) 2 Courgette (cut in 1 inch cubes)
5 cloves Garlic (minced)
1 cup Parsley (chopped)
1/4 cup Basil Leaves
1 tbsp Raw Honey
Sea Salt & Black Pepper (to tatse)
4 cups Pumpkin
1 tsp Oregano

DIRECTIONS

1. Preheat the oven to 180°C. Line two large, rimmed baking sheets with parchment paper for easy clean-up, if desired.
2. Blitz the tomatoes in a food processor until they are broken into a frothy pulp. Set aside.
3. On one baking sheet, toss the diced aubergine with 2 tablespoons of the olive oil until lightly coated. Arrange in a single layer across the pan, sprinkle with 4 teaspoon of the salt, and set aside.
4. On the other baking sheet, toss the bell pepper, courgette and squash with 1 tablespoon of olive oil and 1/4 teaspoon salt. Arrange the vegetables in a single layer. Place the aubergine pan on the middle rack and the other vegetables on the top rack. Set the timer for 30 minutes.
5. Meanwhile in a large pan heat the remaining olive oil and cook the onion and garlic for 8-10 minutes until starting to caramelise. Stir in the tomatoes and bring to a gentle simmer.
6. Remove the vegetables from the oven, and carefully stir into the tomato sauce. Allow to simmer for a further 5 minutes.
7. Remove the pot from the heat. Stir in 1 teaspoon olive oil, the fresh basil, parsley and oregano and red pepper flakes. Season to taste with additional salt and honey.
8. Serve in bowls, perhaps with a little drizzle of olive oil, additional chopped

NOTES

Basil, or black pepper on top (all optional).