A light summer supper of basil & butter bean ragu layered with juicy tomatoes & earthy aubergine, scattered with pine nuts, and served with crisp green asparagus.

Serves: 2 | Cook Time: 30 mins | Calories: 446 | Type: Vegan + Gluten-Free

Ingredients:


  • 240g butter beans (drained)
  • 1 aubergine
  • 2 tomatoes
  • 140g asparagus
  • 200g passata
  • 2 tsp balsamic vinegar (sulphites)
  • 1.5 tbsp sundried tomato paste
  • 2 garlic cloves
  • 20g pine nuts (nuts)
  • Handful of fresh basil

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.

Method:


  1. Preheat the oven to 220C / gas mark 8. Finely chop the garlic and half of the basil and drain the butter beans.
  2. Heat a medium-sized pan with 1/2 tbsp oil and fry the garlic for 2 mins. Then stir in the beans, passata, sundried tomato paste, balsamic vinegar and chopped basil, and cook for 5 mins. Season with sea salt and black pepper.
  3. Thinly slice the aubergine and tomato into rounds.
  4. Spoon the bean mixture into an oven-proof dish, and layer over the aubergine and tomato slices to cover. Drizzle over 1/2 tbsp oil and sprinkle over a pinch of sea salt. Place in the oven for 15 mins.
  5. Meanwhile, trim the asparagus. Steam the asparagus in a steamer over a saucepan of boiling water for 6 mins until tender.
  6. Serve the aubergine, tomato and butter bean ratatouille on a warm plate alongside the asparagus and sprinkle over the pine nuts and remaining basil.