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.

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