Serves 2
Calories 244 (doesn't include pasta)
Ingredients
2 tablespoons melted coconut oil
1 courgette (zucchini), diced
1 aubergine, diced
1 medium onion, chopped
1 fennel bulb, diced
1 small tin sweetcorn
400g tin chopped tomatoes
1 vegetable stock cube (I used knorr organic gluten free)
1 tablespoon tomato purée
1 teaspoon garlic purée
Fry the courgette, fennel, aubergine and onion in the coconut oil until softened and slightly browned.
Add the sweetcorn, tin of chopped tomatoes, garlic purée, tomatoe purée, and stock cube.
Simmer for approximately 20 minutes.
Serve with pasta of your choice.
