Oven roast ratatouille

Oven roast ratatouille

Ingredients

  • 1 large (400g) eggplant, cut in 3cm dice
  • 2 bulbs baby fennel, quartered
  • 8 small waxy potatoes (kipfler, desiree), quartered lengthwise
  • 2 red capsicum, cut into wide strips
  • 1⁄3 cup olive oil
  • 400g can diced tomatoes
  • 6 ripe roma tomatoes, halved (quartered if large)
  • 4 cloves garlic, halved
  • Few sprigs fresh rosemary leaves
  • 200g green beans, trimmed and blanched
  • 1⁄4 cup chopped fresh basil or parsley

Preparation method

1. Preheat oven to 190°C/170°C fan forced. Sprinkle eggplant with salt. Drain in a sieve for 20 minutes. Rinse well; dry on paper towels.

2. Toss eggplant, fennel, potatoes and capsicum with oil in a large baking dish. Roast for 20 minutes.

3. Mix in canned and fresh tomatoes, garlic and rosemary. Roast for 10 minutes. Stir through beans; roast 5-10 minutes more until tender. Sprinkle servings with basil.

More inspiration

Quail with cherriesQuail with cherriesHere's an interesting fact: "quail" is actually the name for dozens of different species of birds as opposed to just one. I did not previously know that. I was surprised to find this out but then... Beetroot and feta salad with crispy sageBeetroot and feta salad with crispy sageThere are few things more satisfying than getting your hands stained a bright fuchsia by the common garden beet. Almost every country in the world has their very own recipe for this earthy vegetable... Kuku sabzi, the Persian omeletteKuku sabzi, the Persian omeletteThank the world that Middle Eastern food is starting to push its way in front of the monotonous burger and chicken wing takeaways that occupy every main street in the land. I'm not talking about...
advertisement
Get great recipes on your mobile wherever you are.