Ratatouille
WeaningWorld
April 13, 2021
A versatile recipe that is great for the whole family. For toddlers and the rest of the family serve the ratatouille as a sauce over wholegrain pasta with a sprinkling of grated cheese or serve with grilled chicken and some homemade bread.
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Ingredients
Adjust Servings
| 1 Tbsp olive oil | |
| 1 Red onion Diced | |
| 1 Garlic clove Crushed | |
| ½ Red (bell) pepper Diced | |
| ½ Yellow (bell) pepper Diced | |
| ½ Small courgette (zucchini) Diced | |
| ½ Aubergine (eggplant) Diced | |
| 1 Sprig of fresh thyme | |
| 1 Bay Leaf | |
| 2 Large tomatoes Diced |
Directions
1.
Heat Pan
Heat the olive oil in a pan, add the onion and garlic and cook together over a low heat for about 10 minutes until softened.
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2.
Dice
Add the diced peppers, courgette and aubergine with the thyme and bay leaf and leave to cook until the vegetables begin to soften
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3.
Cook
Add the tomatoes and continue to cook until the vegetables are tender. Add a little water if necessary if the dish starts to dry out
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4.
Serve
Remove the thyme and bay leaf before serving. Purée the ratatouille to a suitable consistency for your little one. Once your baby is used to the texture you can mash or chop it rather than puréeing.
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Notes
This recipe is from The Organix Baby and Toddler Cookbook. For more yummy recipes buy the book here. Disclaimer: The views and advice given in this article are those of the guest writer and do not necessarily reflect the opinions of Weaning Week or any other organisations represented on this platform
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