More Sites

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

Meals delivered when you don't want takeawayMeals delivered when you don't want takeawayWe're all a bit "time poor" these days but cutting corners when it comes to nutrition can have a really negative effect on your health. Daily takeaways obviously aren't ideal and there are only so... Fruit and veg countdown to health and happinessFruit and veg countdown to health and happinessIf you're confused about how much fruit and veg you should have in your diet, you've got good reason to be. There's plenty of professional advice out there and the advice is being applied to not just... Sandwiches surprise major source of dietary saltSandwiches surprise major source of dietary saltIn something of a health warning for sanger lovers Down Under, US researchers have found Americans get as much as 46 percent of their recommended dietary intake of salt in sandwiches daily.
advertisement
Get great recipes on your mobile wherever you are.
Scroogiest scientific way to cut a cakeScroogiest scientific way to cut a cake