Pork ratatouille

2 Servings

Ingredients

Quantity Ingredient
14 ounces Tin tomatoes
2 cloves Garlic crushed.
2 Carrots, thinly sliced.
4 ounces Mushrooms sliced.
1 teaspoon Tarragon
Black pepper
1 tablespoon Liquid chicken stock concentrate
8 ounces Aubergines cut into small cubes
8 ounces Lean pork cubed.
1 small Onion, chopped
1 large Courgette, sliced.
1 teaspoon Salt.
1 teaspoon Mixed herbs.

Directions

Dissolve the stock in 130 ml or 4 fl oz water and place in a non-stick frying pan. Add the tomatoes, salt and herbs with the pork, onions and garlic. Simmer for 10 minutes. Add the vegetables and cook for a further 10 minutes.

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