Great for using leftover low protein vegetables and pantry sauces/condiments

This recipe also makes a delicious lasagne filling!

Ingredients

• Rind of half lemon
• 2 cloves / 6 g garlic
• 1 tbsp / 15 g olive oil
• 1 tsp / 3 g balsamic vinegar
• 1 tsp / 3 g mixed herbs
• 1 cubed / 300 g eggplant
• 1 diced / 100 g red onion
• 1 1/2 cubed / 250 g zucchini
• 1 1/2 diced / 170 g red bell peppers
• 3 chopped / 350 g tomatoes
• 400 g tin tomatoes

Method

• Heat oil in pan
• Add red bell peppers, eggplant, zucchini and stir for 5-10 minutes until soft or golden brown
• Take off heat and set to one side
• Add more olive oil if needed and then add red onion, garlic and mixed herbs
• Fry until soft or golden brown
• Add the cooked vegetables along with the chopped tomatoes, tinned tomatoes and balsamic vinegar
• Season and simmer for 30-35 minutes
• Grate the rind of half a lemon
• Serve with low protein bread, pasta or rice

Makes: 6

Nutritional Information:

• Calories: 81 kcals
• Phe: 107 mg
• Protein: 2.8 g