About the Recipe
There is nothing quite as delicious as slow cooked ragu and ratatouille, so why not have best of both worlds with this creation that I like to make to give that special feeling of gut-health ‘amore.
- Sunni Patel, PhD
The antioxidants from the vegetables and herbs are a sure fire way of keeping the free-radicals at bay.
If you choose to use mushroom mince it will provide additional sources of Vitamins C, B6, D and other micronutrients - Iron and Magnesium, where soya mince will provide additional protein (14.9g per 100g)
1 tsp minced garlic
½ tsp dried oregano
½ tsp dried basil
½ tsp dried marjoram
½ tsp dried thyme
½ tsp dried rosemary
2 medium carrots (diced)
2 medium onions (diced)
3 celery sticks (diced)
1 veg stock cube
200g mushrooms (minced) or soya mince, or 200g and courgette
1 large pepper (diced)
To a pot, add 3 tbsp olive oil, garlic and all the herbs and lightly fry for a minute or so (until you smell the aroma of the herbs) before adding the carrots, onions and celery.
Once the vegetables are slightly softened add the passata, stock cube and water until the cube is fully dissolved in the mixture.
Add the mince and peppers and cook on a medium heat for 10 minutes until you have a thick consistency.
Whilst the ragu mix is cooking cut the topping vegetables (courgette, aubergine and tomato) into 3mm thin slices using a mandolin or a knife.
Put the ragu mixture into an oven-proof deep dish and cool completely.
Top the mixture with alternating slices of courgette, aubergine and tomatoes until you have covered the dish.
Sprinkle with olive oil and herbs, cover loosely with aluminium foil and bake in the oven for 30 minutes at 180°C, and a further 10 minutes without the foil to brown the vegetables.
Serve with a side salad.