Ratatouille a la vodka
Ratatouille A La Vodka
Sauté a 2 cloves garlic and ½ an onion, both finely chopped. Add a tin of chopped peeled tomatoes and leave it to simmer. Additionally, add a few peppercorns, a bay leaf, oregano, basil, and salt.
- In another pan, stir-fry uniformly cubed aubergine, courgettes, and peppers (and mushrooms and pumpkin if you please). Once veggies are cooked, pour in the tomato sauce.
- Now to get the creaminess and richness which is attributable to the original ‘penne a la vodka’: in the last minute or 2 of heating it all up, stir in a 1-2 tablespoons of light (or better yet extra light) Philadelphia cream cheese.
*To make it a well-balanced meal, add in some prawns, chicken, mixed beans, or any other form of protein and serve it with some wholemeal pasta or brown rice.