Baked Ratatouille
A classic Provençal dish – eggplant, zucchini, capsicum and tomato cooked down with garlic and herbs. Ideal alongside a roast leg of lamb, or simply with rice, pasta or a hunk of bread.
Ingredients 15
800 g red tomatoes, grated
1 eggplant, medium, peeled, diced
1 red capsicum, seeds and stem removed, diced
1 orange capsicum, seeds and stem removed, diced
1 yellow capsicum, seeds and stem removed, diced
1 zucchini, medium-to-large, sliced thinly
1 yellow squash, large, diced
5 tbsp olive oil
1 red onion, diced
4 cloves garlic, crushed, minced
1⁄4 cup fresh basil, chopped
1⁄4 tsp red pepper flakes
1⁄4 tsp dried oregano
freshly ground black pepper, to taste
salt, to taste
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Method 9
Heat a large heavy base pot over medium to high heat.
Add , , , and all the capsicums. Cook for about 4 minutes, stirring occasionally.
Add the and , cook for a further 5 minutes.
Add the , , , and . Place the lid on the pot and cook for 1 hour.
Turn off the heat and set aside to cool for about 20 minutes.
Preheat the oven to 180°C.
Spoon the contents of the pot into a baking dish. Arrange the thinly sliced over the top, drizzle with a little , and season with salt and pepper.
Bake in the oven for 45 mins, or until the top is golden.
Remove from the oven and set aside to rest for 15 minutes before serving.
