Winter Ratatouille

Ingredients for 2 servings

• 1 small eggplant
• 2 tsp oil salt
• 4 carrots
• 1 clove garlic
• 1 tsp mild curry powder
• 1 can of chunky tomatoes (400 g)
• Salt
• 1 pinch sugar
• 100g couscous
• 1 tablespoon cashew nuts, roasted and salted
• 10 mint leaves

Time: 35 min

Preparation

1. 1 small eggplant brush and 1.5 cm cubes. Heat 1 teaspoon oil in a large nonstick skillet. Eggplant light brown fry and thereby season with salt.


2. Meanwhile, peel 4 carrots and cut into slices. Give an eggplant on a plate. Sauté carrots with 1 teaspoon oil in a pan. Chop 1 clove garlic finely, together with 1 tsp mild curry powder and add briefly sauté. 1 can of chunky tomatoes (400 g) and 100 ml of water. Bring to the boil, season with salt and 1 pinch of sugar. At low heat 10 min. Cook.

3. 100 g couscous with a pinch of salt in a bowl with 150 ml of boiling water. Cover and min. 5 min. allow to swell.

4. 1 tablespoon roasted and salted cashew nuts, coarsely chop. Cut 10 mint leaves finely and mix together with the eggplant into the sauce. Short heat and serve with couscous. Serve with some mint leaves and cashews sprinkled.

Nutritional information per serving: 330 kcal
• 10 g protein
• 8 g fat
• 52 g carbohydrates