
A healthy vegan version of this Italian classic, with courgettes for extra flavour.
Serves
4
Prep
Ready in 45 mins
Nutritional Information:
Each 464g serving contains (excludes serving suggestion)
- KCal
- 260
- Carbs
- 30.2g
- Fibre
- 11.1g
- Protein
- 10.3g
- Fat
-
8.5g
(Low)
- Saturates
-
1.5g
(Low)
- Sugars
-
15.3g
(Low)
- Salt
-
0.0g
(Low)
- Fruit/Veg Portion
- 4
Ingredients
Ingredients
- 250g peeled sweet potato, chopped
- 600g aubergine
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- Finely grated rind of 1/2 lemon
- 1/2 red chilli, deseeded and chopped
- 1tsp chopped fresh rosemary
- 3tbsp sesame seeds
- 1 white onion, roughly chopped
- 1tsp olive oil 400g can chopped tomatoes
- 1tbsp balsamic vinegar
- 1tsp sugar
- 4 large courgettes
- 1cal spray sunflower oil
Method
Method

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