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The premier source of information for the management of patients with Dysphagia

Ratatouille

Ratatouille

Ingredients (for 2 servings)

  • 50g aubergine
  • 50g courgette
  • 40g red or yellow pepper
  • 2 tbsp olive oil
  • 200ml passata or tinned tomatoes passed through a sieve
  • Small bunch of basil (no stems)
  • 1 small onion, peeled and thinly sliced
  • 30g mushrooms
  • 1/2 garlic clove peeled and crushed
  • 1 tbsp red wine vinegar
  • 4 scoops of Nutilis Powder
  • Method

      1. Heat oil in a large casserole dish and sweat the onions and garlic for 10 minutes on a low heat with the lid on.
      2. Add peppers, aubergines and courgettes. Season with salt and pepper, stir and cook for a further 20 minutes with lid on.
      3. Pour in the passata or tinned tomatoes and wine, stir and check the seasoning. Cook for a further 5 minutes without the lid.
      4. Stir in the basil
      5. When cooked, blend until smooth and whisk in Nutilis Powder.


     


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