Name: Baked ratatouille
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Bake
Ingredients: brinjals; 2-3 aubergine sliced; sea salt; 30 ml fresh chillies 573; 15 ml fresh chillies 573; 1 onion chopped; 4 garlic cloves, chopped; 45 ml tomato paste; 1 tinned tomatoes chopped; 250 ml stock chicken; 5 ml dried thyme; 5 ml sugar; salt and freshly ground black pepper; 6 baby marrows cut into thick pieces; 1 red pepper seeded and cut into rings; 2 tomatoes; 6 bay leaves; 15 ml fresh chillies 573; salt and freshly ground black pepper

Recipe Disclaimer

Tap for method

Ingredients (19)

	brinjals
2-3	aubergine — sliced
	sea salt
30 ml	fresh chillies — 573

SAUCE

15 ml	fresh chillies — 573
1	onion — chopped
4	garlic — cloves, chopped
45 ml	tomato paste
1	tinned tomatoes — chopped
250 ml	stock — chicken
5 ml	dried thyme
5 ml	sugar
	salt and freshly ground black pepper

ratatouille

6	baby marrows — cut into thick pieces
1	red pepper — seeded and cut into rings
2	tomatoes
6	bay leaves
15 ml	fresh chillies — 573
	salt and freshly ground black pepper

Tap for ingredients

Method:

Preheat the oven to 180°C. Grease a large baking sheet with olive oil.
Keep a deep ovenproof dish or roasting pan handy.

1. Brinjals: Arrange the brinjal slices on a tray and sprinkle the coarse salt over.
Leave to stand for 15 minutes, then rinse and pat dry.

2. Transfer
to the baking sheet and drizzle the olive oil over. Roast for 15-20 minutes or
until soft.

3. Sauce: In
the meantime, heat the oil in a saucepan and fry the onion and garlic until
fragrant. Add the rest of the ingredients and simmer for10
minutes.

4. Ratatouille: Transfer the sauce to the ovenproof dish. Arrange rows of brinjals, baby
marrows, red pepper and tomato slices on the sauce.

5. Add the
bay leaves, then drizzle the oil over. Season with salt and pepper. Cover with
foil and bake for 20 minutes.

6. Remove the foil, then bake for another 10-15 minutes.