Baked Ratatouille with Cheese Custard recipe for managing PCOS and pregnancy on Fertility Chef

Name: Baked Ratatouille with Cheese Custard recipe for managing PCOS and pregnancy on Fertility Chef
Ingredients: 5 tablespoons olive oil; 1 1/2 pounds eggplant (about 1 large), peeled and cut into 1/2-inch cubes; 2 medium onions, chopped fine; 4 large garlic cloves, minced; 1/4 teaspoon dried hot red pepper flakes; 1 red bell pepper, cut into 1/2-inch pieces; 1 yellow bell pepper, cut into 1/2-inch pieces; 1 green bell pepper, cut into 1/2-inch pieces; 1 pound vine-ripened tomatoes, seeded and chopped fine, or a 28-ounce can whole tomatoes, drained and chopped fine; 1 cup cooked chick-peas, rinsed and drained if canned; 2/3 cup packed fresh basil leaves, washed well, spun dry, and chopped; 2/3 cup packed fresh parsley leaves, washed well, spun dry, and chopped; 1/4 teaspoon ground allspice; freshly ground black pepper to taste

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Baked Ratatouille with Cheese Custard

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Ingredients

5 tablespoons olive oil
1 1/2 pounds eggplant (about 1 large), peeled and cut into 1/2-inch cubes
2 medium onions, chopped fine
4 large garlic cloves, minced
1/4 teaspoon dried hot red pepper flakes
1 red bell pepper, cut into 1/2-inch pieces
1 yellow bell pepper, cut into 1/2-inch pieces
1 green bell pepper, cut into 1/2-inch pieces
1 pound vine-ripened tomatoes, seeded and chopped fine, or a 28-ounce can whole tomatoes, drained and chopped fine
1 cup cooked chick-peas, rinsed and drained if canned
2/3 cup packed fresh basil leaves, washed well, spun dry, and chopped
2/3 cup packed fresh parsley leaves, washed well, spun dry, and chopped
1/4 teaspoon ground allspice
freshly ground black pepper to taste

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Baked Ratatouille with Cheese Custard recipe for managing PCOS and pregnancy on Fertility Chef

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Baked Ratatouille with Cheese Custard recipe for managing PCOS and pregnancy on Fertility Chef

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