Serves 6

1 medium onion, finely chopped
1 red pepper, chopped
1 yellow pepper, chopped
2 small aubergines 
1 small courgette
3 cloves garlic, diced
1 bay leaf
½ teaspoon dried oregano
400g chopped tomatoes (use the canned varieties to save money)
Salt and freshly ground black pepper
25g freshly grated parmesan cheese
180g whole wheat spiral pasta (uncooked weight)

1 low/med GI CHO serving
Cheese equals to 5g per serving so should be counted as ½ YUM rather than an ‘other protein serving’

Method

· Heat a large pot over medium heat before adding a little water, the onion and cooking until soft and translucent, for about 5 minutes.

· Add both the red and yellow peppers and sauté for another couple of minutes. Toss in the aubergine cubes and cook a couple more minutes.

· Add the courgette, garlic, bay leaf, and oregano.

· Season with salt and pepper and continue to cook for a couple more minutes.

· Add the tomatoes and allow to simmer for 30 minutes uncovered before sprinkling parmesan and roasting in a low oven until cheese browns.

· Boil and drain the whole wheat spiral pasta.

· Serve ratatouille over pasta