Pan-fried ratatouille

1. 1

   Sprinkle aubergine with salt and set aside for 15 minutes before rinsing and patting dry with a cloth (to draw out any bitter juices).

2. 2

   Soften the onion and garlic in the olive oil over a gentle heat.

3. 3

   Add the diced aubergine, the diced courgette, diced red pepper and chilli powder.

4. 4

   Stir and fry for 5-10 minutes until softened, season with salt and the coarsely ground black pepper.

5. 5

   Stir in the chopped tomatoes, heat through for five minutes.

6. 6

   Add the chopped coriander and soaked saffron strands.

7. 7

   Sharpen with lemon juice, re-season with salt and freshly ground black pepper and serve.

1 serving ≈ 238 g

Nutrition values are estimates. - means data is unavailable.