Ratatouille

Serves 6

1 1/2 hours

Ingredients

Courgette 2, finely sliced

Aubergine 2, finely sliced

Yellow pepper 2, cut into squares

Beef tomato 2, finely sliced

Onion 1, diced

Garlic 4, crushed

Tinned tomatoes 1

Lemon 1, juice of

Fennel seeds 2 tsp

Balsamic vinegar 1 tbsp

Sugar 2 tsp

Basil 10 leaves, chopped

Olive oil 2 tbsp

Parmesan 50g, finely grated (optional)

Method

1. Preheat the oven to 180 degrees C.

2. In a saucepan fry the onions over a medium heat in 1 tbsp of oil until soft, about 8 minutes. Add the garlic and fry for a further 30 seconds.

3. Add the tinned tomatoes, juice of half a lemon, fennel seeds, balsamic vinegar, sugar and basil leaves. Season with salt and pepper then leave on a low heat to simmer for 10 minutes.

4. Meanwhile finely slices the courgette and aubergine using a mandolin, and the tomato and pepper using a knife. Arrange the courgette, aubergine and tomato into alternating layered stacks.

5. When the tomato sauce has reduced slightly pour into an oven safe dish. It should just cover the bottom and be about 2cm deep.

6. Now arrange the stacks of vegetable around the dish. Afterwards add the yellow pepper squares, sliding them in between other pieces of vegetable.

7. Drizzle a tablespoon of olive oil over the vegetables, and the juice of the other lemon half. Scatter a teaspoon of salt, and 12 pepper grinds over the vegetables.

8. Cover the dish in tin foil then place into the oven and cook for 30 minutes. Then remove the foil and cook for a further 15 minutes.

9. Serve with parmesan sprinkled over the top.

10. Eat and enjoy!