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.

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