TOTAL TIME: 30 MINS
SERVINGS: 2
CALORIES/SERVING: 356 CALS
INGREDIENTS
400 Gram canned diced tomatoes
300 Gram eggplant (chopped)
300 Gram zucchini (chopped)
200 Gram red capsicum (chopped)
20 Gram basil (fresh, chopped)
80 Gram brown onion (diced)
1 garlic clove (crushed)
70 Gram vegan cheese (grated)
100 Gram canned chickpeas (rinsed and drained)
0.5 Teaspoon chilli flakes
10 ml olive oil (2 tsp.)
Pinch himalayan salt & pepper
METHOD
Pre-heat oven to 180 degrees and prepare an oven-proof casserole dish
Heat olive oil in a large saucepan over medium heat and saute the onion and garlic for a minute
Mix in the eggplant, zucchini, and capsicum and cook for 4 minutes
Add the canned diced tomatoes, basil, chickpeas, chilli flakes, salt and pepper and continue cooking for 7-10 minutes on low-medium heat
Once cooked transfer the casserole to the baking dish and sprinkle the cheese over the top
Bake the casserole in the oven for 10-15 minutes or until the cheese has melted
Once the cheese turns golden brown, remove the casserole from the oven.
Divide the casserole into two serves. Dish one serving in a bowl and refrigerate the leftover meal
NUTRITION
Serving size 742g
Calories 356 cal
Protein 131g
Fat, total 15.5g
- saturated 8.5g
Carbohydrate 34.1g
- sugars 20g
Sodium 471mg
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