Ingredients (for 1 serving)
40g red or yellow pepper
2 tbsp olive oil
100ml passata or tinned tomatoes passed through a sieve
Small bunch of basil (no stems)
1/2 garlic clove peeled and crushed
1 tbsp red wine vinegar
2 scoops of Nutilis Clear
1. Heat oil in a large casserole dish and sweat the 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 Clear
Tip from the chef - you can serve this with pasta or smooth mashed potato on top.
Nutritional Intake per Serving