This traditional and colourful Spanish take on the French ratatouille dish uses delicious seasonal ingredients which can be easily sourced. It is a low-calorie dish which fits well into a weight loss programme. Counting calories is a habit I tend to avoid as food is about pleasure, taste and enjoyment … not Maths! However, this autumn I’m working with clients to get into the habit of producing high nutrition meals yet low in calories. This recipe is part of my 5:2 weight loss/healthy eating programme. Once you’ve got the hang of eating in a low-calorie style there is no need to calculate. Fasting has been used for centuries and is not only beneficial to shedding weight but has been researched in relation to longevity and heart health.
To learn more on this come along to my Intermittent Fasting well-being workshop at Marram Café in Hurstpierpoint Thursday 18th October, 8 pm, £15 per person - for more information please visit the events page.
2 tbsp olive oil
2 onions, finely chopped
4 garlic cloves, finely chopped
5 mixed peppers, chopped into chunks
Tin of sweet corn drained (165g)
1 heaped tsp dried oregano
a few thyme and rosemary sprigs
4 bay leaves
2 courgettes chopped into chunks
1 aubergine , chopped into chunks
4 large tomatoes, roughly chopped
4 large eggs
½ small pack parsley, leaves roughly chopped
Heat the oil in a large flameproof casserole dish or a cast-iron skillet over a low heat. Add the onions and a sprinkle of salt, cover and cook gently for 15 mins, stirring occasionally. Add the garlic and cook for another 2 mins.
Next, throw in the peppers and cook over a medium heat, covered, for about 5 mins, stirring every so often, until the peppers are just tender.
Mix in the oregano, thyme, bay leaves, some black pepper and a little salt, if needed. Tip in the courgettes, sweetcorn and aubergine, combine thoroughly, and cook over a medium heat, covered, for 10 mins. Stir in the tomatoes, cover and cook for 20 mins, stirring occasionally.
Carefully crack the eggs over the pisto – try not to break the yolks. Cook in the sauce on a medium heat for 5-6 mins until the eggs are cooked through but still a little soft, then scatter with parsley before serving.
Approximately 300 calories per serving