Ratatouille Gratin

I have been using this recipe for over 20 years and when I haven't had it for a while I always wonder why not! This recipe can also be used by VEGETARIANS too.

This is enough to have as a meal on it's own but if you want to 'bulk' it out then have a salad on the side.


Ratatouille Gratin  (Serves 2)  WeightWatchers: F & H (4pp per portion)    ProPoints: 10 pp per portion    Calories: 248 cals

• courgette, sliced
• aubergine, cubed
• 1 tbsp olive oil
• 1 medium onion, sliced
• 1 clove garlic, crushed (optional)
• 1 green pepper, de-seeded and sliced
• 1 tin chopped tomatoes
• mixed herbs, to taste
• little salt and pepper
• 1 egg, medium
• 140 ml/1/4 pint skimmed milk
• 75g/3oz edam cheese (or reduced-fat Cheddar style cheese)
• 4 tbsps fresh breadcrumbs (I use Warbarton's Brown Thins)

Method

Aubergines can be quite bitter, so I cut this into cubes and then place the cubes in a colander and sprinkle liberally with salt and leave for approx. half an hour. This allows some of the bitterness to drain out; I then wash the aubergine in cold water and pat dry.

Heat the oil in a non-stick pan and stir-fry the onion until transparent and just turning golden. Add garlic, if used, aubergine, courgette and green pepper and stir-fry for a further few minutes.

Add tomatoes and seasoning and simmer, covered, for approx. 30 minutes. I then transfer this to a gratin dish but I used to make this as a meal for my kids when they were toddlers and would make individual ramekin dishes for them.

Mix the egg, milk and half the cheese together and pour over the ratatouille. Mix the breadcrumbs and the rest of the cheese together and spread over the top. Bake for 25/30 minutes at 180 C or until lightly browned and set.