Baked ratatouille

Ratatouile is an old fave in our house as it’s one of those stew/sauces that you can use in lots of different ways. We like it with cous cous, rice, pasta, on baked potatoes with lots of cheddar or feta, in wraps, with halloumi, fish or roast chicken - anything! If you have kids who don’t like large pieces of veg, then use a hand blender to blitz part of the sauce a bit (not fully or you’ll never get them used to a chunkier texture!).

Ingredients

• 2 aubergines, 1cm slices cut in quarters

• 2 red onion, half moon slices

• 2 courgette, 1/2 cm slices

• 2 red pepper, 2-3cm chunks

• 2 large garlic cloves, unpeeled 

• 1 tsp coriander 

• 2 x 400g tins of tomatoes (best quality you can afford)

• 1 tsp aged balsamic vinegar

• Handful of fresh basil leaves, torn roughly

• Sea salt

Method

1. Preheat the oven to 180ºc. Get one roasting tray with deeper side and a baking trays.

2. Spread the veggies out on two trays, one with aubergine, onion and garlic, the other with courgette and red peppers. Sprinkle each with ½ tsp coriander, a good drizzle of olive oil and pinch of sea salt.

3. Put both in the oven for 15 minutes, turn and repeat.

4. Take both trays out and scrape all the veggies into the deeper tray.

5. Pour in the tomatoes and mix well, roast for a further 20 minutes.

6. Drizzle over the balsamic and add another good pinch of sea salt, mix well and serve.