This colourful Rataouilli makes the perfect warming side dish to any protein, especially some delicious grilled lamb. The trick tomato sauce is a great source of vitamin C, potassium, folate, and vitamin K, and the olives, anchovies and capers give you a good salt hit to keep your sodium levels healthy.
Preparation time: 20 mins Cook time: 20 mins Serves: 4
- 500g ripe tomatoes
- 4 tbsp olive oil
- 1 eggplant, diced in 3cm chunks
- 1 brown onion, roughly chopped
- 1 red capsicum, seeded and roughly chopped
- 1 yellow capsicum, seeded and roughly chopped
- 1 zucchini, diced in 3cm chunks
- 2 garlic cloves, peeled and finely chopped
- sprig thyme
- 1 cup fresh basil and mint leaves
- sea salt and freshly ground pepper
- ½ cup good quality pitted black olives
- 6 good quality ortiz anchovy fillets
- 2 tbsp good quality capers
- 1 lemon, zest and juice
- 4 large lamb chops
- Roughly dice the tomatoes and set aside.
- Heat 2 tablespoons of oil in a frypan over low heat and cook eggplant in batches until golden and softened. Add extra oil if required. Remove eggplant and set aside.
- Add 2 tablespoons olive oil to the pan over low heat and add onions, capsicum and zucchini. Cook until softened.
- Add the tomato, eggplant and thyme.
- Cover the pan and allow to simmer for 30 minutes.
- Roughly chop the basil and mint and add to the ratatouille. Season with salt and pepper.
- Add olives, anchovies and capers. Squeeze over lemon.
- Cook lamb chops on, a hot griddle pan, and cooked to your liking. Let it sit for a few minutes, sprinkle with sea salt and slice into thin slices.
- Serve grilled lamb on top of the ratatouille, a delicious meal.
Tip: For a vegetarian option swap pan-fried lamb for sliced halloumi or paneer cheese.
Join the leading evidence-based, doctor-led program transforming the health of Australians. Start your free trial today.