Oven roast ratatouille

Recipes~Plus

Cooking time: More than 1 hour

Cuisine: French

Serves: 8

Type: Budget

Tools

Kitchen friendly view

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.

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