Vegetable Ratatouille

Vegetable Ratatouille
1 tbsp.Olive oil
1Onion, finely chopped
2Garlic cloves, crushed
200 gPassata
1 tbsp.Balsamic vinegar

Pinch caster

sugar400 g

Tin flageolet  beans, drained and rinsed

2Medium courgettes
4Large vine tomatoes
  1. Preheat oven to 200˚C (180˚C fan) mark 6. In a medium pan, heat the oil and gently fry the onion for 5min until softened. Add garlic and 2/3 of the thyme leaves and fry for 1min. Add passata, balsamic vinegar and sugar. Bring to boil and simmer for 5min.
  2. Stir in flageolet beans, check seasoning and spread into base of a 30.5cm shallow ovenproof dish. Slice courgettes, aubergines and tomatoes into discs 5mm thick and arrange on top, alternating and overlapping each layer in a concentric pattern. Season and brush generously with oil.
  3. Cover with aluminium foil and cook for 40min. Carefully remove from oven, uncover and drizzle over some more oil. Sprinkle over remaining thyme leaves and return to oven, uncovered, for 15-20min until vegetables are tender. Serve with a green salad, if you like.

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