Baked ratatouille

4 servings Prep: 15 mins By Food24
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Ingredients (19)

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
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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

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.


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