Aubergine Fans with Ratatouille Filling


2 Large aubergines
2 Ripe medium tomatoes sliced into 3mm discs
3 Baby marrows sliced into 3mm discs
1 Onion finely sliced lengthwise
80ml Green pepper deseeded and finely sliced
80ml Green and black pitted olives
Handful of basil leaves for garnishing


Tomato Sauce

40ml Nuvolite Olive 50% fat spread
1 Can peeled tomatoes with juice
1 Medium onion finely diced
5ml Brown sugar
25ml Crushed Garlic
1 ½ tsp Mixed Herbs


For the Tomato sauce

  1. Add Nuvolite Olive 50% fat spread to pan and allow to heat.
  2. Add chopped onion and cook until translucent for 5-7 minutes.
  3. Add garlic, tomatoes, sugar and mixed herbs. Simmer for 15-20 minutes add water if necessary.
  4. Season with salt and pepper to taste.
  5. Add a few Basil leaves.
  6. Puree mixture in a food processor or with a stick blender.


  1. Preheat oven to 220 deg.
  2. Trim and cut the aubergines into 2 halves lengthwise.
  3. Carefully slice each half lengthwise about 5-6 cuts stopping about 2cm from the stem.
  4. Spoon ¼ of the tomato mixture in an oven pan.
  5. Sprinkle with parmesan cheese.
  6. Place the aubergines over this mixture.
  7. Insert the Sliced tomatoes and baby marrow into the aubergine cuts to resemble a fan.
  8. Cover with onions, olives and green peppers.
  9. Spoon oven the remainder of the tomato mixture and sprinkle with parmesan cheese.
  10. Spoon over Nuvolite Olive 50% fat spread.
  11. Cover with foil and bake in oven for 15 minutes.
  12. Reduce oven temperature to 180 deg and cook for a further 45-55 minutes or until the aubergine are soft and tender when you insert a knife.
  13. Remove from oven rest for 15 minutes, remove foil and garnish with fresh basil leaves.

Health tip

This delectable veggie option offers you two of your 3-5 daily recommended portions of veggies!


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