Ingredients
½ a small onion
1 small courgette
¼ of a small aubergine
¼ of a small green or red pepper
1 medium tomato
½ tablespoon olive oil
2 tablespoons tomato purée
1 large potato (400g)
1 tablespoon milk
Method
- Peel and finely chop the onion. Trim and dice the courgette and aubergine, then deseed and dice the pepper. Core and dice the tomato.
- Heat the oil in a large pan on a medium heat, add the onion and fry for 5 minutes, or until softened.
- Add the courgette, aubergine, pepper and tomato, then pour in 120ml water and add the tomato purée. Bring to the boil, then reduce to a low heat and simmer for 20 minutes, or until the vegetables are tender and sauce has thickened, stirring occasionally.
- Peel and dice the potato. Cook in boiling water for 15 minutes, or until cooked through, then drain and mash with the milk.
- Chop the ratatouille as required, then allow both the mash and the ratatouille to cool before serving. For more information on stages of complementary feeding, click here.
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