Oven Roasted Ratatouille

This is the only way to make ratatouille as far as I’m concerned – oven roasting the veg first gives so much flavour…

  • 2 medium onions, halved and thinly sliced
  • 4 cloves garlic, crushed
  • 2 tins plum tomatoes
  • olive oil
  • 2 aubergines, diced
  • 4 courgettes, sliced fairly thickly
  • 4 peppers (ideally 2 red and 2 yellow but as long as they’re not green it doesn’t really matter), deseeded and cut into fat strips
  • 1 packet flat leaf parsley, chopped
  • 1 packet basil, leave stripped from stalks and chopped
  • salt and pepper

Preheat the oven to 220C/Fan 200C/Gas 7.  Heat 2 tablespoons of olive oil in a large pan.  Add the onion and garlic and sweat over a low heat, covered, for at least 15 minutes until the onion is very soft.  Then add the plum tomatoes and simmer until the liquid has reduced by about a third.

In the meantime, put the aubergine into a large bowl, add olive oil to coat and season with salt and pepper.  Then spread out onto a baking tray and roast for about 30 minutes till golden and charring in places.  Halfway through cooking give them a stir around the tray to stop them from sticking/burning.  Repeat this process with the peppers and courgettes.  You will need a separate tray for each, the peppers and courgettes should take a bit less time to cook than the aubergine.  You want all the veg to be really soft.

When your sauce has reduced stir in the chopped herbs, cover and set aside.  As your different trays of veg reach readiness, add them to the sauce along with any oil in the tray and mix in gently. When all the veg has been added check the seasoning and you are ready to go!

This ratatouille is really delicious and so versatile.  You can serve it with almost anything.

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