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

Chocolate sculpture illusion amazes internetChocolate sculpture illusion amazes internetA whimsical chocolate exhibit from a Victorian chocolate factory has taken the internet by storm Pregnant women should drink more milk to increase their child's IQPregnant women should drink more milk to increase their child's IQExpectant mothers who don't get enough iodine risk having children with a low IQ, according to a UK study. NASA to make 3D printed pizzaNASA to make 3D printed pizzaForget labouring over meals in the kitchen, a Jetsons-style life with food produced at the press of a button could be on the horizon, thanks to 3D printing.
Recipe finder
Advanced search options
advertisement
Get great recipes on your mobile wherever you are.
How to make a risotto base with Curtis StoneHow to make a risotto base with Curtis Stone How to make a tarragon vinaigrette with Curtis StoneHow to make a tarragon vinaigrette with Curtis Stone How to make breadcrumbs with Curtis StoneHow to make breadcrumbs with Curtis Stone