Pack in the vegetables with a fragrant herb and garlic pork dish that is not only low-fat and low-calorie but also provides five of your five-a-day
Prep:15 mins
4 (or 2 with leftovers for other meals)
2 tsp rapeseed oil2 red onions, halved and sliced2 peppers (any colour), diced1 large aubergine, diced2 large courgettes, halved and sliced2 garlic cloves, chopped400g can chopped tomatoes2 tsp vegetable bouillon1 thyme spighandful basil, stalks chopped, leaves torn and kept separate
STEP 1Heat the oil in a large non-stick pan and fry the onions for 5 mins or until softened. Stir in the peppers, aubergine, courgettes and garlic, and cook, stirring, for a few mins. Tip in the tomatoes and 1 can of water, then stir in the bouillon, thyme and basil stalks. Cover and simmer for 20 mins or until tender. Stir through the basil leaves.STEP 2Meanwhile, rub the pork with the garlic, then scatter with the thyme and some black pepper, patting it so it sticks all over. Heat the oil in a non-stick frying pan and cook the pork for about 12 mins, turning frequently so it browns on all sides, until tender but still moist. Cover and rest for 5 mins.STEP 3If you’re making this as part of the Healthy Diet Plan, set aside half of the pork to use in the curried pork bulghar salad later in the week and store in the fridge once cooled. Chill the half of the ratatouille and use it to make the ratatouille pasta salad with rocket for another day. If you are serving four you can skip this step.STEP 4To serve, slice the pork and serve with the ratatouille, some brown rice or new potatoes and some extra thyme.
