Photo of Ratatouille with pastry twists by WW

Ratatouille with pastry twists

6
6
6
SmartPoints® value per serving
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Moderate

Ingredients

olive oil

2 tsp

brown onion

2 medium, coarsely chopped

red capsicum

2 large, chopped

anchovy fillets in oil, drained

6 medium

eggplant

1 medium, chopped

canned diced tomatoes

800 g, (2 x 400g cans)

reduced-fat puff pastry

1 individual, (1 x 170g), just thawed

zucchini

3 large, sliced

fresh basil

½ cup(s)

black olives, drained

cup(s), (50g)

Instructions

  1. Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper.
  2. Heat oil in a large saucepan over medium-high heat. Cook onion, capsicum and anchovies, stirring occasionally, for 3–4 minutes or until softened. Add eggplant and tomatoes and bring to the boil. Reduce heat and simmer, covered, for 20 minutes.
  3. Meanwhile, cut pastry into 4 long strips. Twist each strip several times. Place on prepared tray and bake for 15 minutes or until twists are golden and puffed.
  4. Add zucchini and 1 cup (250ml) water to tomato mixture and cook, covered, for 10 minutes or until vegetables are tender. Serve with basil, olives and a pastry twist.

Notes

• Add it: 60g reduced-fat feta cheese (crumbled) to serve. • Swap it: Pastry twists for 2 cups (400g) cooked quinoa.

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