This pasta sauce recipe is my Ratatouille recipe whizzed up.  My children love the taste of the Ratatouille, however not the ‘bits’ in it. So, I whizz it up and use it as a pasta sauce.  Hidden inside are aubergines, tomatoes, courgettes and onions, all of which if you placed in front of the children, they would think twice about eating it. This freezes really well too.  I use Quinoa and Rice Spaghetti, making it wheat free and a far better choice of carbs for the family.  

 

1 Tin tomatoes

1 Tablespoon olive oil

2 Tablespoons tomato puree

¼ Teaspoon apple cider vinegar

2 Cloves garlic

1 Teaspoon herbs de provence

¼ teaspoon sea salt

¼ teaspoon mild chilli powder

¼ teaspoon pepper

Red onion thinly sliced

Aubergine thinly sliced

Courgette thinly sliced

Tomatoes thinly sliced

 

Mix together tinned tomatoes, olive oil, tomato puree, apple cider vinegar and all the herbs.  Pour into the bottom of a roasting dish.  Begin stacking the aubergine, onion, courgette and tomatoes in rows.  Drizzle with a little olive oil and bake in a 180 degree oven basting when necessary to prevent burning.  Cook until vegetables are soft and slightly crispy on top.  Whizz up.