Ratatouille Baby Bowl

A gentle version of the Provençal classic with soft-cooked summer vegetables. Bursting with flavor and color.

Ingredients

Zucchini30g

Eggplant30g

Bell Pepper1/4

Tomato1 small

Olive Oil1 tsp

Instructions

1. 1Dice 30g zucchini, 30g eggplant, 1/4 bell pepper, and 1 small tomato into small pieces.
2. 2Heat 1 tsp olive oil in a small pan over medium-low heat.
3. 3Sauté vegetables for 12-15 minutes, stirring often, until very soft.
4. 4Mash lightly with a fork to a texture suitable for your baby.

Burpi

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