Ingredients
1 Aubergine
1 Sweet Pointed Pepper
1 Green Pepper
1 Courgette
2 Red Onions
3 Garlic Cloves (peeled and finely chopped)
400g Tinned Chopped Tomatoes
2 tsp Pesto
1 tsp Basil
2 tsp Paprika
80ml Olive Oil
Salt and Black Pepper
1 Sweet Pointed Pepper
1 Green Pepper
1 Courgette
2 Red Onions
3 Garlic Cloves (peeled and finely chopped)
400g Tinned Chopped Tomatoes
2 tsp Pesto
1 tsp Basil
2 tsp Paprika
80ml Olive Oil
Salt and Black Pepper
Method/Steps
- Preheat the oven to 200°C/400°F/Gas Mark 6.
- Chop the peppers in half, then into medium size chunks and remove any seeds.
- Chop the aubergine, courgette and onions into similar size pieces.
- Then place all the chopped vegetables into a large roasting tray, drizzle with olive oil and sprinkle with salt and pepper.
- Roast in the oven for 20 minutes.
- Place the chopped tin tomatoes, paprika, pesto, garlic and basil into a large saucepan.
- Add the cooked vegetables, season with a pinch of salt and pepper and heat gently.
- Serve either as a side dish, or with some crusty baked bread.
- Alternatively, transfer the ratatouille to a large baking dish, crack 4 eggs over the top and bake in the oven for 10 minutes (or until the eggs are set).
