20 Dec Red Bean Ratatouille with Brussels Sprouts   

This makes a delicious accompaniment to the Apple and Almond Nut Roast (see main courses) for a Vegetarian Christmas dinner or serve it at other times with brown rice and feta cheese. Nutritional info is below the recipe. The Brussels sprouts absorb the flavours and soften in the tomato sauce, a great way to serve them!
1 aubergine, cut into bite size pieces
1 medium sweet potato, cut into bite size pieces
1 medium size courgette, cut into bite size pieces
1 red or orange pepper, deseeded and cut into bite size pieces
1 large red onion, finely chopped
2 large cloves garlic, crushed
4 tbsp olive oil
1 jar  tomato Passata  680g
1 x 400g tin red kidney beans, rinsed and drained
10 to 20 depending on the size of brussels sprouts, trimmed and halved
1 tsp dried oregano
2 tsp vegetable bouillon
1 tsp salt
2 tsp sugar to counteract the acidity of the tomatoes

Fry the onion in the olive oil for a few minutes, add the sweet potato, aubergine and pepper. Cook for a few minutes then add the courgette. It will create a lot of steam.  Cook for a few seconds and then add the garlic, oregano, stir for a few seconds then add the jar of Passata  plus half a jar of water (wash out the jar) and the beans.
Add the bouillon, salt and sugar stir for a few seconds and add in the sprouts. Bring to the boil and then turn down to a simmer and cook for 45 minutes.
Serve alongside the Apple and Almond Nut Roast.

Nutritional info

Tomatoes, peppers, sweet potato, red onion and sprouts – antioxidants for healthy immune system.
Sprouts are part of the brassica family which contain a substance called indol 3 carbinol which is anti cancer.
Red kidney beans – fibre and protein.