Serves: 2 | Cook Time: 30 mins | Calories: 476 | Type: Vegan + Gluten-Free | Macros P: 20g / C: 48g / F: 23g


  • 240g butter beans (drained)
  • 1 aubergine
  • 2 tomatoes
  • 140g tenderstem broccoli
  • 200g passata
  • 2 tsp balsamic vinegar (sulphites)
  • 1 tbsp sundried tomato paste
  • 2 garlic cloves
  • 20g pine 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.


  1. Preheat the oven to 220C / gas mark 7. 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 on a medium heat 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 tbsp oil and sprinkle over a pinch of sea salt. Place in the oven for 15 mins.
  5. Meanwhile, boil a kettle and trim the tenderstem. Steam the tenderstem in a steamer over a saucepan of boiling water for 5 mins until tender.
  6. Serve the aubergine, tomato and butter bean ratatouille on two warm plates alongside the tenderstem. Sprinkle over the pine nuts and the remaining basil.