Lamb & White Bean Ratatouille Puree

  • Yield : 2 cups
  • Prep Time : 5m
  • Cook Time : 25m
  • Ready In : 30m

I must be honest.  This recipe is still yet to be a raving success with George but we still think it tastes delicious and deserves a place on the blog.  I have tried it with him three times now, each time taking a few more mouthfuls than before – he almost finished the lot last night!  I suspect it has just been a little too rich for his tastes right now.  His Dad happily enjoyed the leftovers on crackers while he waited for his own dinner.  If your babies and toddlers enjoy the richer tastes such as lamb, tomato and eggplant then this one is for them.

Tip: For toddlers or older babies, omit the cannellini beans and serve as a sauce with pasta.

Nutrition Note: Vegetables such as zucchini and eggplant are great sources of both insoluble fibre (the skin and seeds) and soluble fibre (the flesh).

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  • 2 teaspoons olive oil
  • 100g lamb mince
  • 1/2 capsicum, finely diced
  • 1 baby eggplant, chopped
  • 1 medium zucchini, chopped
  • 3/4 cup tomato passata or puree (check for no added salt)
  • 1/4 cup water
  • 1/4 cup cannellini beans or chickpeas
  • 2 fresh basil leaves


Step 1

Heat 1 tsp of olive oil in a non stick frying pan, add lamb mince and cook for 5 minutes or until browned. Remove from the pan. -

Step 2

Heat the remaining 1 tsp of olive oil in a medium saucepan, add the capsicum, zucchini and eggplant. Stir for a few minutes. -

Step 3

Add the passata and water and bring to the boil. Reduce the heat, cover and simmer for about 10 minutes. -

Step 4

Add the cannellini beans and simmer, covered for another 5 minutes. -

Step 5

Add the lamb and basil leaves to the tomato mixture and puree until you have the desired consistency adding more water if necessary. -


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