Ratatouille is a classic French dish and is full of vegetables including aubergine, red pepper, courgette, tomatoes, onions, garlic and basil. This is cooked differently to the classic dish because the vegetables are first roasted and then the whole dish is baked in the oven. This makes the flavour of the vegetables even more intense.
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Servings |
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Ingredients
- 5 tbsp Extra virgin olive oil
- 2 aubergines cut into 1 cm slices
- 2 red peppers cut into 1 cm slices
- 500 g courgettes cut into 1cm slices
- 2 red onions finely chopped
- 2 Garlic cloves crushed
- 1 tsp Xylitol
- 1 small bunch basil chopped
- 50 g Grated vegan cheese
- 2 large tomotoes cut into wedges
- 1 tsp Dried thyme
- 500 g passata
- Sea salt and black pepper for seasoning
Ingredients
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Instructions
- Place the aubergines, courgettes and red peppers on 2 large baking sheets. Drizzle with 4 tbsp olive oil and season well. Place in oven for 25 minutes on 200C,
- Meanwhile heat the remaining oil in a large pan. Add the onions and cook for 5 minutes. Add the garlic and cook for a further minute.
- Add the passata, xylitol and then season well. Simmer for 10 minutes. Add the basil.
- Spoon half the sauce into the base of an ovenproof dish and then arrange half the roasted vegetables on top.
- Then sprinkle over the grated cheese, Spread the rest of the tomatoe sauce over the cheese, and then arrange the remaining roasted vegetables on top of the cheese.
- Then add the tomatoe wedges on top. Sprinkle with thyme, and cover the dish with foil. Place in oven on 180 C for 25 minutes and then serve.
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